Ingredients

The following ingredients have 4 Servings
  • 1 1 1/2 pound eggplant
  • 1 large zucchini
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh mozzarella (thinly sliced)
  • 1 1/2 cups tomato sauce (your favorite kind)
  • 10 large basil leaves

Instruction

  • Preheat the grill to medium heat.
  • Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  • Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  • Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
  • In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
  • Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
  • Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
  • Serve immediately.