Appetizers & Snacks

Grilled Eggplant, Tomato, and Mozzarella Stacks

  • Prep 10 mins
  • Total 24 mins
  • Easy
  • Serves 4

Enjoy this delicious appetizer on a warm summer night! Think Caprese salad, with the addition of grilled and smoky eggplant!


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 eggplant, sliced 1/4 inch thick
  • 2 tablespoons canola oil
  • 2 beefsteak or heirloom tomatoes, sliced 1/4 inch thick
  • 12 large basil leaves
  • 1/2 lb buffalo mozzarella, sliced 1/4 inch thick
  • Sea salt


  • Large Bowl
  • Step 1

    Insert the grill grate and close the hood. Select GRILL, set the temperature to MAX, and set a time to 14 minutes. Select START/STOP to begin preheating.  

  • Step 2

    Meanwhile in a large bowl, toss the eggplant and oil until evenly coated. 

  • Step 3

    When the unit beeps to signify it has preheated, place the eggplant on the grill grate. Close the hood and grill for 8 to 10 minutes, until charred on all sides. 

  • Step 4

    After 8 to 12 minutes, top eggplant with one slice each of tomato and mozzarella along with a few basil leaves. Close the hood and grill for minutes, until the cheese melts.