Photo of Grilled eggplant, tomato and feta stacks by WW

Grilled eggplant, tomato and feta stacks

SmartPoints® value per serving
Total Time
25 min
14 min
11 min
Bring the fresh taste of the Mediterranean to your dinner table with this stacked eggplant and tomato loaded with feta cheese. 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 flavor profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.


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.

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