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Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks


  • 1/4 cup extra-virgin olive oil
  • 2 tsp chopped fresh thyme
  • 1 tsp chopped fresh marjoram
  • 1 tsp finely grated lemon zest
  • pinch crushed red pepper flakes (optional)
  • salt and pepper to taste
  • 12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
  • 8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
  • 2 balls buffalo mozzarella (5 to 7 oz each), cut into 8 slices


1. Prepare medium-high gas or charcoal grill fire. In medium bowl, mix olive oil, thyme, marjoram, lemon zest, red pepper flakes (optional), 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2. Brush tomato and eggplant slices with 1 tablespoon of the herb oil. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.

3. Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.

4. To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Serving Suggestions: Serve with an Arugula Salad with Pesto Vinaigrette.

Adapted from Fine Cooking

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