Grilled Eggplant, Tomato and Feta Stacks

Total Time
25 min
14 min
11 min
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Great hot or at room temperature.


fresh lemon juice

1 Tbsp

olive oil

1 Tbsp, extra virgin

fresh oregano

1 Tbsp, leaves (plus more for garnish)

minced garlic

¼ tsp, very finely minced

kosher salt

¾ tsp, divided (or to taste)

black pepper

tsp, freshly ground (or to taste)

uncooked eggplant(s)

1 large, trimmed, sliced into twelve 1/2-in rounds

cooking spray

2 spray(s)

fresh tomato(es)

2 large, ends trimmed, cut into six slices each

crumbled feta cheese

¾ cup(s)


  1. Preheat grill to medium-high.
  2. Meanwhile, in a small bowl, combine lemon juice, oil, oregano, garlic and 1/4 teaspoon salt; set aside for flavors to blend.
  3. Coat eggplant with cooking spray; sprinkle with remaining 1/2 teaspoon salt and pepper.
  4. Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes.
  5. Flip eggplant over and brush with lemon mixture; top each with 1 slice tomato and 1 tablespoon feta. Cover grill and cook until tomato and feta soften slightly, about 1 minute.
  6. Remove to a serving platter and garnish with addition oregano leaves, if desired. Yields 1 eggplant stack per serving.


Change the flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice (any changes could affect the recipe’s SmartPoints value).

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