Grilled Eggplant Stack With Greek Kasseri Cheese

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• 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.