Recipe and Photography By Lily Krass
So often, veggie options at a grill out are less than inspiring. It can feel like an afterthought; a sad little portobello steak or a few droopy slices of tofu sulking behind the pile of tasty looking burgers. 
Although I don’t stick to a full vegetarian diet, I’ll typically gravitate towards a veggie option if it’s available. These grilled eggplant stackers are one of my favorite options for a summer gathering, bun-sized and easy to substitute for a burger, but also a great side or appetizer to enjoy with a fork and knife. 
I’ve avoided eggplant in the past, simply because the tough skin can make it a pain to cut through. Which is why these stackers are the perfect excuse to break out my favorite G-Fusion Steak Knives. Who says you need to eat steak to reap the benefits of these incredible little knives? The semi-serrated blade design looks a little different from most steak knives I’ve used in the past, and ultra-thin blade slices through both tough veggies and meat with strikingly little effort. For these stackers, the serration also helps slice through the tomatoes, so I’d consider this one a major win-win.
On hot summer evenings, I prefer the caprese topping to stay fresh, with the mozzarella chilled and the tomatoes plump. But you can also add the tomatoes and cheese in the last few minutes of grilling for a cozier bite that melts together on top of the eggplant. When you’ve got fresh tomatoes, cheese, and basil on your plate, there’s no wrong way to do it!
Ingredients:
- 2 large eggplants
- 3-4 Tbsp. olive oil
- ¼ tsp. salt, plus more to taste
- ¼ tsp. black pepper, plus more to taste
- 8-16 oz. ball of fresh mozzarella, sliced into rings (use 16 oz. if you like them extra cheesy)
- 2 large tomatoes, sliced into rings similar to the mozzarella
- ½ cup fresh basil, coarsely chopped
- Drizzle of balsamic vinegar, for serving
Directions:
- Heat your grill to medium-high (about 400°F).
- Slice eggplants into ½” sized rings. Lay eggplant out on a baking sheet or larger platter and drizzle with olive oil, salt, and pepper.
- Grill eggplant for 3-4 minutes per side, until slightly charred.
- Stack mozzarella, tomatoes, and basil on top of each eggplant slice. I love the contrast of fresh mozzarella and tomatoes on top, but if you prefer the cheese a little more melted, stack the cheese and tomatoes on top of the eggplant in the last few minutes on the grill.
- Drizzle with a little more olive oil, salt, pepper, and balsamic for serving.
Lily Krass is a freelance storyteller and recipe developer based in Jackson, Wyoming. In addition to writing for ski and outdoor publications like SKI, Powder, and Outside Magazine, she also co-authored a cookbook: Beyond Skid: A Cookbook For Ski Bums, a collection of recipes inspired by life in a mountain town. www.lilykrass.com