Go Back

Grilled Eggplant, Mozzarella, and Tomato Stacks with Pesto


  • 2 beefsteak tomatoes
  • 1 large eggplant
  • 4 oz fresh mozzarella ball

For the Pesto:

  • 1/2 cup extra virgin olive oil
  • 1 cup walnuts
  • 2 oz parmesan cheese (the size of a domino)
  • 1-2 large cloves of garlic
  • 1-2 cups fresh basil leaves
  • 2 lemons (1/2 lemon zested and the juice of both)
  • 1/4 cup water or veggie stock


  • Pesto: Place the walnuts, parmesan, garlic, basil, lemon zest and juice of 1 lemonĀ in a blender. Blend until smooth. Add remaining lemon juice and water only if needed for taste/ consistency.
  • Thinly slice the tomatoes and mozzarella.
  • Slice the eggplant into 1/2 inch rounds. Brush or spray eggplant w/ olive oil, S&P. Grill eggplant ~5min/ side.
  • Layer eggplant, mozzarella, tomato & pesto.