Ingredients
Scale
- 1 1/2 pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 1/2 cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat your grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch rounds.
- Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- Grill the eggplant for about 4 minutes per side and the zucchini for around 3 minutes per side.
- In the last 30 seconds of grilling, add mozzarella on top of each eggplant slice to melt.
- Assemble by layering eggplant, tomato sauce, basil leaves, zucchini, and finishing with more eggplant and sauce on top.
- Serve immediately for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (approximately 200g)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg