Grilled Eggplant & Tomato Stacks are a summer luxury; fresh, seasonal, and delicious to the last bite. Serve as a quick, easy appetizer, light meal, or side for grilled steak, chicken, or fish.

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Why You Will Love this Recipe
Aaah, Summertime! Gardens are bursting, Farmers' Markets are in full swing, and –Glory Be! – tomatoes taste like... tomatoes again. Don't you just love it!?!
This time of year, we aim to create dishes that highlight the bright, fleeting flavors of summer, and these Grilled Eggplant & Tomato Stacks are just the ticket! Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.
Tomato stacks are also an excellent way to feature the intense flavors and stunning beauty of late summer heirloom tomatoes. While you don't have to use heirloom tomatoes to make these tomato stacks, using them will definitely elevate the recipe to another level.
This recipe can be served as a quick, easy appetizer or light meal, and the bright, fresh flavors are perfect for anytime you need a light side to balance a heavier main dish (e.g., grilled steak, chicken, fish, etc.).
What Goes into this Recipe

Ingredient Notes & Substitutions
★ Tomatoes: We love to make these tomato stacks featuring late summer heirloom tomatoes; however, you can use any ripe, meaty tomato.
★ Eggplant: There are many varieties of eggplant. For this recipe, we recommend using American or Italian globe eggplants, also known as aubergines (i.e., the big, meaty, purple kind).
★ Basil: Use regular sweet (Italian or Genovese) basil for this recipe. Basil should be bright green and freshly picked.

★ Dry Mustard: If you don't have dry mustard, substitute in one tablespoon of Dijon mustard.
How to Make this Recipe
Make Vinaigrette
In a small bowl, whisk together Vinaigrette ingredients. Set aside.
Prepare Eggplant
Slice eggplant horizontally into ⅜-inch to ½-inch rounds.
Brush eggplant slices with olive oil and lightly season with kosher salt and freshly ground pepper.

Preheat an outdoor grill (or a grill pan on the stove). Grill the eggplant rounds over medium heat for about 10 minutes, turning halfway through.
Set grilled eggplant slices on a parchment-covered baking sheet and allow to cool completely.

Assemble Stacks
Slice tomatoes horizontally into ⅜-inch to ½-inch rounds.
Set one tomato layer on a plate. Top with grilled eggplant, and then drizzle with a tablespoon of vinaigrette and and a sprinkle of fresh basil.
If the eggplant slices are smaller across than the tomato slices, use two or three slices for one layer. Likewise, if the tomatoes are smaller, use more slices for the tomato layers.
Repeat to make a second layer.
Top with a final tomato layer, and generously garnish each stack with crumbled feta and fresh basil.

FAQs & Expert Tips
Most tomatoes produced for stores are hybrids, grown for appearance and graded into specific sizes. Heirlooms (heritage tomatoes in the UK) are non-hybrid tomatoes; often the "ugly" tomatoes at the Farmers Market. They have deep cracks and irregular shapes, and come in a stunning array of colors. The most important distinction, however, is found in the flavor: heirloom tomatoes are grown for flavor.
Tomato stacks are delicious served all by themselves, as a light lunch or dinner. They also make a tasty appetizer or side, balancing out heavier dishes like steak, chicken, or even pasta with their light, fresh flavors.
There are two ways to go about making tomato stacks ahead of time.
You can prep the eggplant slices and vinaigrette a day ahead; or you can go as far as assembling the stacks a day ahead of time, waiting to add the final feta and basil garnish until just before serving.

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Grilled Eggplant & Tomato Stacks
Equipment
- 1 Barbecue Grill or stovetop grill pan
Ingredients
- 2 - 3 large tomatoes ; use heirloom varieties if possible
- 1 large eggplant or two small
- 2 tablespoons olive oil
- ½ cup crumbled feta cheese
- 1 handful fresh basil ; chiffonade
Vinaigrette
- ¼ cup olive oil divided
- ¼ cup balsamic vinegar
- 2 teaspoons honey or agave
- 1 teaspoon dry mustard
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Instructions
Make Vinaigrette
- In a small bowl, whisk together Vinaigrette ingredients. Set aside.
Prepare Eggplant
- Slice eggplant horizontally into ⅜-inch to ½-inch rounds. Brush eggplant slices with olive oil and lightly season with salt and pepper.
- Grill the eggplant rounds over medium on outdoor barbecue (or in a grill pan on the stove) until tender; about 10 minutes. Turn halfway through. Allow to cool completely.
Assemble Stacks
- Slice tomatoes horizontally into ⅜-inch to ½-inch rounds.
- Set one tomato layer on a plate. Top with grilled eggplant, and then drizzle with a tablespoon of vinaigrette and and a sprinkle of fresh basil. Repeat to make a second layer. Top with a final tomato layer, and generously garnish each stack with crumbled feta and fresh basil.If the eggplant slices are smaller across than the tomato slices, use two for one layer. (Likewise, if the tomatoes are smaller, use more for that layer.)
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.
Originally published August 5, 2016. Post has been updated with new images, content, and recipe directions to improve reader experience.
Gwynn says
Such a delicious recipe and it looked so beautiful when I served it at a recent gathering. Everyone loved them!
Tayler says
I made these with dinner last night and they were amazing! So flavorful and loved by the whole family.
Ieva says
We served it on a bed of fluffy couscous and made it into a main meal! Lovely flavours, and one of the best recipes for a healthy weeknight dinner! Will definitely make these stacks again 🙂
Renée says
Couscous is a great pairing!
Mirlene says
This was one healthy dish to make. Love the eggplant and heirloom tomatoes together. Had this for lunch and it was delicious.
Renée says
They make such a tasty combination!
Dannii says
This was delicious. So light and fresh and our guests loved it too.
Pech says
I am still so into tomatoes, I don't know if there is an over-saturation part for me. I really like this alternate stack way of enjoying tomatoes rather than traditional caprese
Marlynn @UrbanBlissLife says
I love heirloom tomatoes too! This looks fabulous.
Bee says
Nice recipe! I am always looking for a recipe that really features the heirlooms since they are so pretty--this one does just that! Great work 🙂
Renée ♥ says
We picked all the veggies for these up at the Hollywood Farmers Market [Portland] last Saturday. We've never been to that one before, but I know we will be going back - there was such a wide selection of beautiful veggies and fruit.
Prairie Gal Cookin' says
This is such a great idea! I would love one right now... Thank you for sharing 🙂
Melinda says
I don't think I've ever actually eaten eggplant! This looks like a nice recipe to have on hand for when we host some of our vegetarian fans!
Lindsay says
These sound delicious!
Laetitia - French Fries and Apple Pie says
This dish looks absolutely delicious and very healthy too!
I am not so much into tomatoes but heirloom kind are definitely my favorites and I LOVE eggplants... no matter how they are cooked, just love them! I actually want to try and make baba ganoush recipe. Have you ever had that?
Renée ♥ says
I love the heirloom tomatoes - they seem to have so much more flavor than their bio-engineered counterparts, and this time of year they are so sweet and luscious. Just a side note: I made a simple tomato-feta bisque last night with the leftovers from this post, and it was fantastic. As for baba ganoush, I've made it many times - it is so easy! I will have to write up a post for it. Thanks for the idea!
Create/Enjoy says
Ooh, sounds delicious! I love having new things to do with the amazing fresh tomatoes we get in our CSA and sometimes garden this time of year.
kelsey says
i absolutely love this! gorgeous photos and i have a TON of tomatoes at home right now that need eating. 😀
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Rachel says
This is such a cute idea! So summery