• 1 large Eggplant, cut crosswise into 1/4-inch slices
  • 1 large ball fresh Mozzarella, cut into 1/4-inch slices
  • 4 Roma Tomatoes, cut into 1/4-inch slices
  • 1/4 cup of fresh whole Basil leaves
  • 1 tablespoon Sea Salt
  • Grapeseed oil
  • Balsamic vinegar
  • Freshly ground black pepper


  1. Toss eggplant with kosher salt, oil and pepper. Let sit for 30 minutes.
  2. Grill Eggplant slices for 4-5 minutes per side over a medium heat or until they just begin to get grill marks.
  3. Serve eggplant wit mozzarella, tomatoes and basil stacked.
  4. Drizzle Balsamic vinegar over top and serve.

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