• 1 bunch of basil leaves
  • 1.5 cups of olive oil
  • 1-2 garlic cloves
  • red pepper flakes (optional)
  • salt and pepper to taste

Blend until smooth.


  • 1 eggplant, sliced
  • 3-4 tomatoes depending on size, sliced
  • 1 ball of mozzarella


  1. Marinate the sliced tomato and eggplant for at least one hour.
  2. Slice the mozzarella.
  3. Heat up an outdoor grill, or a stovetop grill to medium heat.
  4. Grill the eggplant until soft and has pretty grill marks.
  5. Grill the tomato on either side for about two minutes.
  6. Stack the eggplant, then the mozzarella, then the tomato.
  7. If you like, top with olive oil.


  1. I have made this and layered fresh basil leaves, grilled red bell pepper, and portabella, but I love the idea of marinating the veggies for 30 minutes first. I will be making this, this week, now that I see how delicious yours looks.

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