1-2 Eggplant (depending on size)
2-3 Zucchini (depending on size)
Seasoning (i.e. savory salt)
1½-2 cups shredded mozzarella cheese
1 jar marinara sauce
- Cut the eggplant and zucchini into ¼-½ inch slices.
- Brush olive oil onto both sides of your eggplant and zucchini slices, and sprinkle with savory salt (or seasoning of your choice).
- Grill the eggplant slices (about 4 minutes on each side) and the zucchini slices (about 3 minutes on each side).
- Spread some marinara sauce on an eggplant slice and top with shredded mozzarella cheese. Put a zucchini on top and spread with marinara sauce and mozzarella cheese. Repeat until you have a stack of three eggplant slices and two zucchini slices. Sprinkle some basil on top.
This was a pretty easy and DELICIOUS vegetarian dinner that the whole family loved! Anna and I actually used “vodka” sauce instead of marinara because that was what we had in the house and it turned out really well. Be sure to adjust the quantity of ingredients based on how large the veggies are (we got ours from a farmers market and the zucchini were huge!) and how many people you’re serving. This is definitely a recipe to add to your summer repertoire!