Recipe

Grilled Eggplant Stack Recipe

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Ingredients

Directions

Step #1 Place eggplant slices in a colander.
Step #2 Sprinkle top evenly with 1/2 tsp salt; toss well.
Step #3 Let stand 10 mins.
Step #4 Rinse slices thoroughly; dry with paper towels.
Step #5 Combine vinegar, wine, & sugar in a small saucepan over med-heat/flame; bring to a boil.
Step #6 Reduce heat, & let simmer until reduced to 1/4 c (about 8 mins).
Step #7 Prepare grill.
Step #8 Trim ends from the zucchini & yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices.
Step #9 Flatten pepper pieces with hand.
Step #10 Brush eggplant, zucchini, squash, & pepper pieces with oil; sprinkle with remaining 1/4 tsp salt & black pepper.
Step #11 Place pepper pieces, zucchini, & squash on a grill rack; grill 8 mins or until tender, eggplant, skin side down, turning once.
Step #12 Combine cheese, basil, & oregano.
Step #13 To assemble stack, place 1 eggplant slice on a plate; top this with one-fourth of cheese mixture.
Step #14 Lay one strip of yellow squash & one strip of zucchini side by side.
Step #15 Drizzle with 1 1/2 tsps balsamic mixture.
Step #16 Top with one pepper piece.
Step #17 Top with one eggplant slice & drizzle with 1 1/2 tsps balsamic mixture.
Step #18 Repeat procedure three times with remaining eggplant, squash, peppers, cheese, zucchini, & balsamic mixture.
Step #19 Let stand 5 mins before serving.
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