Balsamic Glazed Eggplant Stack

Elevate your dinner with this Balsamic Glazed Eggplant Stack. Each bite is a burst of flavors that will leave you craving more.

Balsamic Glazed Eggplant Stack

Balsamic Glazed Eggplant Stack



  • 2 large eggplants, sliced into rounds
  • 1 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves
  • 1 cup mozzarella cheese, shredded



  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper.
  3. Brush both sides of eggplant slices with the balsamic mixture and place them on a baking sheet.
  4. Bake for 15-20 minutes or until the eggplant is tender and golden.
  5. Remove from the oven and let it cool slightly.
  6. Assemble the stacks by layering eggplant rounds with cherry tomatoes, basil leaves, and mozzarella.
  7. Drizzle with any remaining balsamic glaze.
  8. Place the stacks back in the oven for an additional 10 minutes or until the cheese is melted and bubbly.
  9. Serve warm and enjoy your Balsamic Glazed Eggplant Stack!


Total Time: 40 minutes

Serves: 4


Nutritional Information: Calories per serving – 280 | Protein – 8g | Carbohydrates – 15g | Fat – 20g


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