I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post. All opinions are my own.

Grilled Eggplant, Tomato and Mozzarella Stacks
Grilled Eggplant, Tomato and Mozzarella Stacks via JennySheaRawn.com
A showstopper appetizer or side dish for your end-of-summer get togethers. It’s almost as simple to throw together as a caprese salad. In fact this is caprese salad, just taken up a notch. Smoky grilled eggplant, creamy mozzarella, juicy garden fresh tomatoes – all stacked high.
Grilled Eggplant, Tomato and Mozzarella Stacks via JennySheaRawn.com
We used Drew’s Smoky Tomato Salad Dressing to marinate the eggplant slices before grilling which adds great smoky flavor and takes away any bitterness from the eggplant, if there is any. The dressing is made with plum tomatoes, red wine vinegar, balsamic vinegar, garlic and basil — which pairs nicely with the smoky grilled eggplant, tomato and mozzarella stacks.

Since it’s the end of summer, you must use your tomatoes from the garden, if you’re lucky enough to have them, or from your local farmer’s markets. Our tomatoes are finally coming in – and they’re coming in strong. We had a later crop than normal on the Cape (we thought we killed them early on…forgot to water them for a few days. Oops), but now we’re picking ripe ones daily. And they are GOOD.

Here’s how to make these simple stacks:

Grilled Eggplant, Tomato and Mozzarella Stacks
Serves: 6 as an appetizer
Time: 20 minutes
• 2 small eggplants, bottom trimmed, sliced into 6 thin rounds each (or use 1 large eggplant cut into 12 slices)
• 1 large heirloom tomato, thinly cut into 6 slices
• 8 oz ball fresh mozzarella, thinly sliced into 6 rounds
• ¼ cup Drew’s Smoked Tomato Dressing and Quick Marinade, divided in half
• 6 fresh basil leaves
• Freshly ground pepper
Preheat grill to medium heat. Brush the 12 slices of eggplant on both sides with 2 Tablespoons of Smoked Tomato Dressing and Quick Marinade. Grill the eggplant slices for 5 minutes then flip and grill an additional 5 minutes, or until tender. Remove from grill and place on a platter. Assemble stacks beginning with a slice of eggplant on the bottom. Layer on a slice of tomato, slice of mozzarella and top each stack with another slice of grilled eggplant. Once all stacks (6) are assembled, drizzle with remaining 2 Tablespoons of Smoked Tomato Dressing and Quick Marinade. Top with freshly ground pepper and a basil leave. Serve.

Tip: Ideally, the diameter of the eggplant, tomato and mozzarella slices should be close to equal size for the most stable and most eye-pleasing dish.