Grilled Eggplant Stacks (And Other Passover-Friendly Lunches) | The Nosher

Ingredients

• 1 medium eggplant
• Salt and pepper
• Cooking spray
• 1 Tbsp olive oil
• 1 large, ripe tomato
• 4 oz fresh mozzarella, sliced
• 3 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• Salt and pepper
• Fresh basil (optional)

Instructions

1. Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour. (if you don’t have a paper bag, you can lay out on baking sheets, paper towel or parchment. The paper bag helps absorb some of the excess water).
2. Blot eggplant with towel to remove excess water.
3. Preheat oven to 400 degrees. Spray baking sheet with oil.
4. Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.
5. Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.
6. Garnish with fresh basil if desired.