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Layers of eggplant, melted cheese, and grilled tomatoes stack up for a satisfying meal on meatless Monday (or any night of the week). Serve with crusty grilled bread and a crisp green salad.Wine pairing: An earthy, lively red like Imagery Estate 2013 Sangiovese (Sonoma County; $42).

Angela Brassinga
This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey

Recipe Summary test

40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a grill to medium (about 400°). In a medium bowl, combine tomatoes, 2 tbsp. oil, the oregano, and 1/2 tsp. salt. Divide tomatoes between two pieces of foil (each about 12 in. by 15 in.) and wrap foil up and around tomatoes to seal. Pinch foil together to completely enclose tomatoes.

  • Set tomato packets on grill, lower lid, and cook until skins of most of the tomatoes begin to split (open packet to check), about 20 minutes. Transfer tomato packets to a rimmed baking sheet, being careful not to spill any juices.

  • Meanwhile, coat eggplant slices all over with remaining 2 tbsp. oil, 1 tsp. salt, and the pepper. Grill eggplant slices until lightly charred and tender, turning once, 12 to 15 minutes total. Top with mozzarella, close lid, and allow cheese to melt, 1 to 2 minutes.

  • Transfer eggplant to rimmed baking pan with tomatoes and top with warm tomatoes and their juices. For each serving, stack 3 or 4 slices of tomato-topped eggplant. Drizzle with any tomato juices on the baking pan or foil.

Nutrition Facts

370 calories; calories from fat 65%; protein 16g; fat 27g; saturated fat 11g; carbohydrates 20g; fiber 10g; sodium 927mg; cholesterol 51mg.