Grilled Eggplant and Tomato Stack
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 2
Ingredients:
1 medium eggplant
2 medium tomatoes
4 ounces fresh mozzarella cheese, sliced
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish
Balsamic vinegar for drizzling (optional) 
Instructions:
1. Begin by slicing the eggplant into 1/2 inch thick rounds. Lightly sprinkle both sides with salt and let them sit for about 10 minutes. This will help draw out moisture and reduce bitterness. Rinse the eggplant slices and pat them dry with paper towels.
2. Preheat your grill or grill pan over medium-high heat.
3. In a small bowl, combine the olive oil, dried oregano, salt, and pepper. Brush this mixture on both sides of the eggplant slices.
4. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
5. While the eggplant is grilling, slice the tomatoes into 1/2 inch thick rounds.
6. When the eggplant is nearly done, add the fresh mozzarella slices to the grill. Grill for an additional 1-2 minutes, just until the cheese begins to melt.
7. To assemble the stacks, start with a slice of grilled eggplant, top with a slice of tomato, followed by a slice of mozzarella. Repeat this layering until all ingredients are used, finishing with a slice of tomato on top.
8. Garnish each stack with fresh basil leaves and a drizzle of balsamic vinegar, if desired.
9. Serve immediately and enjoy a delicious, low-carb, and diabetic-friendly lunch.
