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Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Scott Phillips

Servings: four.

Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer. 


  • 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)
  • Kosher salt and freshly ground black pepper
  • 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

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 60
  • Sodium (mg): 190
  • Carbohydrates (g): 11
  • Fiber (g): 5
  • Protein (g): 13


  • Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper.

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

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

    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.

Keep it fast and fresh: Serve with an Arugula Salad with Pesto Vinaigrette.


Rate or Review


  • User avater
    gourmetgal | 08/05/2011

    I made this several times last year. It is definitely a YUMMO recipe! Can't wait till the Heirlooms are ready this year!

  • vc1951 | 07/18/2010

    Love this and can't wait to make it and use it!!!!!! :-)

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