Best Grilled Eggplant Stacks With Goat Cheese Tomato And Basil Sauce Recipes

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GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE



Grilled Eggplant Stacks With Goat Cheese, Tomato and Basil Sauce image

A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!

Provided by Everything Tasty Ki

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 large eggplant
3 large tomatoes
1 cup goat cheese or 1 cup feta
1/2 cup fresh basil leaf
1/2 lemon, juice of, fresh
2 garlic cloves

Steps:

  • Preheat oven to 350 degrees.
  • Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
  • Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
  • Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
  • Cut the tomatoes crosswise to 1/4" thick rounds.
  • On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
  • Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
  • Enjoy!

GRILLED EGGPLANT STACKS



Grilled Eggplant Stacks image

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs eggplants, peeled and sliced
1/3 cup olive oil
1/3 cup fig balsamic vinegar
2 -4 garlic cloves, minced
1/4 teaspoon black pepper
1 pinch chili pepper flakes
1 teaspoon fresh thyme, loose packed
1 teaspoon fresh rosemary, loose packed
1 teaspoon fresh oregano, loose packed
10 ounces mozzarella cheese (thinly sliced or shredded) (optional)
3 tomatoes, sliced thin (optional)

Steps:

  • Mix all marinade ingredients together in a large container with a lid.
  • Add eggplant and toss to coat.
  • Marinade for 1-8 hours.
  • Heat grill.
  • When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
  • Enjoy as is or.
  • Top with cheese and tomato slices.
  • You can drizzle with balsamic that has been reduce by half.
  • garnish with herbs.

Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1

GRILLED EGGPLANT STACKS



Grilled Eggplant Stacks image

A recipe I found in Cooking Light July 2007 I wanted to save and try out. I loooove eggplant and this sounds divine!

Provided by Cynna

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb eggplant, cut into 1/2 inch slices
3/4 teaspoon salt, divided
1/4 cup balsamic vinegar
1/4 cup dry red wine, dry
1 tablespoon brown sugar
1 small zucchini, small
1 small yellow squash, small
1 large red bell pepper, large (quartered length-wise and seeded)
1 teaspoon olive oil
1/4 teaspoon fresh ground black pepper, fresh ground
1/4 cup goat cheese
1 tablespoon fresh basil, fresh chopped
1 teaspoon fresh oregano, fresh chopped

Steps:

  • Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
  • Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
  • Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
  • Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
  • Prepare grill.
  • Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
  • Flatten pepper pieces with hand.
  • Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
  • Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
  • Grill 8 minutes or until tender turning once.
  • Combine cheese with basil and oregano.
  • To assemble stack, place 1 eggplant slice on plate.
  • Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
  • Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
  • Repeat procedure with remaining vegetables, cheese, and sauce.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 84.7, Fat 1.6, SaturatedFat 0.2, Sodium 447.1, Carbohydrate 15.1, Fiber 5.6, Sugar 8.8, Protein 2.4

EGGPLANT SANDWICHES W/ GOAT CHEESE, TOMATO, & BASIL



Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil image

DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup olive oil
1 cup packed basil leaves
kosher salt, to taste
fresh ground pepper, to taste
2 medium eggplants, cut crosswise into 1/4 inch slices, 16 slices (about 1 lb each)
2 large beefsteak tomatoes, cut into 1/4 inch slices, 8 slices
1 1/2 cups olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, coarsely chopped
8 ounces goat cheese, thinly sliced
1/2 cup packed basil leaves, chiffonade
kosher salt, to taste
fresh ground pepper, to taste
basil oil

Steps:

  • For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
  • For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
  • Preheat a gas or charcoal grill to high.
  • Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
  • Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
  • Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

Nutrition Facts : Calories 751.8, Fat 76.4, SaturatedFat 15.2, Cholesterol 22.4, Sodium 154.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.8, Protein 8.6

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

Steps:

  • Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

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