Photo of Grilled eggplant, tomato and feta stacks by WW

Grilled eggplant, tomato and feta stacks

Points® value
Total Time
25 min
15 min
10 min
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavour profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.


Cooking spray

2 spray(s)

Fresh lemon juice

1 tbsp(s)

Extra virgin olive oil

1 tbsp(s)

Fresh oregano

1 tbsp(s), leaves (plus more for garnish)

Minced garlic

¼ tsp(s)

Kosher salt

¾ tsp(s), divided

Black pepper


Uncooked eggplant

1 large, trimmed and sliced into 12 (1⁄2-inch) rounds


2 large, tops and bottoms trimmed, each cut into 6 slices

Crumbled feta cheese

¾ cup(s), divided


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavours to blend.
  3. Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
  4. Serving size: 1 stack