Balsamic-Glazed Eggplant Towers


Meatless Mondays have never looked so good until now with my Balsamic-Glazed Eggplant Towers. They look fantastic, are easy to prepare and so delicious. Eggplant slices are roasted in the oven until tender and then layered with slices of fresh mozzarella. Sliced roasted red peppers are placed on top, and then the balsamic glaze is drizzled all over. One bite of this combination of flavors is like a party in your mouth. The glaze is the perfect contrast to the creamy cheese and delicate vegetable. And they can be made in advance, which makes entertaining a breeze.


Ingredients for Balsamic-Glazed Eggplant Towers:


2 eggplants, a total of 2 pounds, cut into 1/2" slices

1 1/2 pounds fresh mozzarella, cut into 1/2" slices

7-ounce jar roasted red peppers, drained, dried, and cut into strips

Balsamic glaze

olive oil

kosher salt

black pepper

fresh basil for garnish


Time-Saving Tips: Cook the eggplant up to 2 hours in advance, Assemble the towers, except for the glaze, up to an hour before enjoying and add the glaze right before serving.


Let's see what we need.


We're ready to cook.


Cut the eggplant into 1/2" slices and transfer to parchment-lined sheet pans. Brush both sides of each slice with olive oil and season with salt and pepper.


Bake in a preheated 400-degree oven for 25-30 minutes until the eggplant is tender. Turn the eggplants halfway through cooking. Once cooked, place a slice of eggplant on flat surface and top with a slice of mozzarella. Then add another slice of eggplant and mozzarella. Place a few strips of the sliced red pepper in the middle of the mozzarella. If making an hour in advance, I like to pop all of the towers in a 400-degree oven to warm them up. Once warm, drizzle with some glace and garnish with basil.


They're ready! Balsamic-Glazed Eggplant Towers are delicious and look great. The combination of the balsamic glaze and the creamy cheese and eggplant is so tasty. These are perfect for entertaining since they can be prepared in advance.


Enjoy!


Balsamic-Glazed Eggplant Towers:


  • 2 eggplants, a total of 2 pounds, cut into 1/2" slices

  • 1 1/2 pounds fresh mozzarella, cut into 1/2" slices

  • 7-ounce jar roasted red peppers, drained, dried, and cut into strips

  • Balsamic glaze

  • olive oil

  • kosher salt

  • black pepper

  • fresh basil for garnish

  • Cut the eggplant into 1/2" slices and transfer to parchment-lined sheet pans. Brush both sides of each slice with olive oil and season with salt and pepper.

  • Bake in a preheated 400-degree oven for 25-30 minutes until the eggplant is tender. Turn the eggplants halfway through cooking. Once cooked, place a slice of eggplant on flat surface and top with a slice of mozzarella. Then add another slice of eggplant and mozzarella. Place a few strips of the sliced red pepper in the middle of the mozzarella. If making an hour in advance, I like to pop all of the towers in a 400-degree oven to warm them up. Once warm, drizzle with some glace and garnish with basil.

  • Time-Saving Tips: Cook the eggplant up to 2 hours in advance, Assemble the towers, except for the glaze, up to an hour before enjoying and add the glaze right before serving.


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