Saturday, July 20 2024

Today’s recipe is a faster and lighter variation, ideal to serve as an appetizer, main course or in buffets.

Lighter because the eggplant is to be grilled and not fried, you will see that everyone will like it, my word!

Eggplant and mozzarella tower can be prepared in advance, in fact it is great to serve at room temperature, even the next day.

For a stringy effect, simply reheat it in the oven for a moment before serving.

Ready then to make these tasty eggplant and mozzarella towers with me?





  • 2 eggplants (about 1 pound)
  • 1 pound of mozzarella (or provolone)
  • 1 can of peeled tomatoes, drained and chopped.
  • 1/2 cup of Parmigiano Reggiano cheese
  • Salt to taste
  • Pepper to taste
  • Olive oil to taste
  • Basil to taste



First wash the eggplants, cut off the ends and then cut them horizontally so you get round slices.

Grill the eggplants.

Cut the mozzarellas into slices.

Wash the basil leaves.

Line the drip pan with baking paper and start preparing the eggplant towers.

Lay the first slice of eggplant on the drip pan, add the peeled tomatoes, a few basil leaves, a slice of mozzarella, some Parmigiano cheese, a little olive oil, salt and pepper.

Cover with another slice of eggplant and continue in this way until 3 layers are formed.

Form all the eggplant and mozzarella towers and bake them in a preheated, static oven at 350 F for about 15 minutes so that the cheese and mozzarella melt.

Serve the eggplant towers nice and warm and stringy, but they are also delicious at room temperature!

Eggplant towers will keep for 2 days in the refrigerator but should be reheated in the oven before serving again. They can be frozen.

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