Servings: 4.

Prep Time: 15 mins.


  • 8 ounces eggplant, cut crosswise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/2 cup marinara sauce, warmed if desired
  • 4 teaspoons grated Parmesan cheese
  • 2 tablespoons chopped fresh basil



  1. Heat the grill to medium-high. Brush both sides of the eggplant slices with olive oil and sprinkle with salt. Add slices to grill rack. Grill for 3 minutes. Flip the eggplant rounds.
  2. Top 4 of the slices with the mozzarella cheese. Grill all slices 3 minutes more. Remove from grill rack. Add plain eggplant slices to the cheese-topped slices to make 4 stacks. Top each stack with 2 tablespoons sauce, 1 teaspoon Parmesan, and 1/2 tablespoon basil.

Nutrition information:

Per serving: Calories 136, Total Fat 11 g, Cholesterol 10 mg, Sodium 379 mg, Carbohydrate 6 g, Fiber 3 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet