Italian

Grilled Eggplant Stack is for Side Dish.

Grilled Eggplant Stack takes several minutes to prepare.

Grilled Eggplant Stack takes several minutes to cook.

Grilled Eggplant Stack makes 4 servings.

The ingredients for Grilled Eggplant Stack are:

1 (1-pound) eggplant, cut crosswise into 1/2-inch thick slices
3/4 teaspoon salt, divided
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon brown sugar
1 small zucchini (about 4 ounces)
1 small yellow squash (about 4 ounces)
1 large red bell pepper, quartered lengthwise and seeded
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/4 cup (2 ounces) goat cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano

Here is how you make Grilled Eggplant Stack:

Place eggplant slices in a colander. Sprinkle evenly with 1/2 teaspoon salt; toss well. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.Combine vinegar, wine and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).Prepare grill.Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4 inch thick) slices. Flatten pepper pieces with hand. Brush eggplant, zucchini, squash and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.Combine cheese, basil and oregano.To assemble stack, place 1 eggplant slice on plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Tope with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers and balsamic mixture. Let stand 5 minutes before serving.Number of Servings: 4Recipe submitted by SparkPeople user RKELLYWHITE.

The nutritional information for Grilled Eggplant Stack is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 137.9

• Total Fat: 3.3 g
• Cholesterol: 6.5 mg
• Sodium: 422.8 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 5.2 g
• Protein: 5.6 g

Grilled Eggplant Stack is Italian cuisine.

The dietary needs meet for Grilled Eggplant Stack is Vegetarian