Grilled Eggplant, Tomato & Feta Stacks PersonalPoints™ per serving Total Time: 25 min Prep: 15 min Cook: 10 min Serves: 12 Easy

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 dish. 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.

Meal Items 4 sprays of cooking spray 1 tbsp fresh lemon juice 1 tbsp olive oil, extra virgin 1 tbsp fresh oregano, plus more for garnish ¼ tsp minced garlic ¾ tsp kosher salt, divided ⅛ tsp black pepper 1 large uncooked eggplant, trimmed and sliced into 12 (1⁄2-inch) rounds 2 large fresh tomatoes, tops and bottoms trimmed, each cut into 6 slices ¾ cup crumbled feta cheese, divided Instructions Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill. In a small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavors to blend. 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 the lid and cook until tomato and cheese soften slightly about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves. Serving Size: 1 Grilled Eggplant, Tomato & Feta Stack!

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