Grilled Eggplant Stack with Greek Kasseri Cheese

Seasoned eggplant and tomato sliced are grilled and stacked with Kasseri cheese creating a simple Mediterranean-inspired appetizer.

Rated 5 from 68 votes

1 teaspoon salt, or as needed

2 eggplants,cut into 1-inch thick slices

1/4 cup olive oil

2 cloves garlic, crushed

1 teaspoon finely chopped fresh oregano

1 teaspoon finely chopped fresh mint

ground black pepper to taste

4 tomatoes, cut into 1/2-inch slices

1 cup grated Kasseri cheese

Lightly sprinkle salt over eggplant slices and place in a colander until salt has drawn out excess moisture, about 30 minutes. Rinse eggplant slices and pat dry with a paper towel.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Whisk olive oil, garlic, oregano, mint, and black pepper together in a bowl. Brush eggplant and tomato slices with oil mixture.

Cook eggplant slices on the preheated grill until softened and show grill marks, 2 to 4 minutes. Cook tomatoes just until warmed, 1 to 2 minutes.

Preheat oven to 370 degrees F (188 degrees C). Line a baking sheet with parchment paper.

Assemble stacks on the prepared baking sheet starting with 1 eggplant slice on the bottom, 1 tomato slice atop the eggplant slice, and a layer of Kasseri cheese on top. Repeat 3 times ending with a generous sprinkling of Kasseri cheese. Repeat with remaining ingredients.

Bake in the preheated oven until cheese is melted and bubbling, 5 to 10 minutes.

Grilled Eggplant Stack with Greek Kasseri Cheese

What You Need

Instructions

Popular Recipes List