This super easy side dish was SO good. It took no time at all to throw together and even my 10 year old enjoyed eating it with me. It's quite filling too so this would make a great, healthy side dish to some grilled meat (skirt steak sounds especially appealing!). This is a perfect summer recipe...especially when you have basil in your garden (and zucchini growing!).
1 (1½ lb.) eggplant
1 large zucchini
2 tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
3 oz. fresh mozzarella, thinly sliced
1½ cups tomato sauce (your favorite kind)
10 large basil leaves
Preheat the grill to medium heat.
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.