Creating Grilled Eggplant Stacks with Microgreens is easier than you might think. Just follow these simple steps:

1. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Prepare the Eggplant: Arrange the eggplant slices on a baking sheet. Brush each slice generously with olive oil and sprinkle with salt and black pepper.
3. Grill the Eggplant: Place the eggplant slices on the hot grill, cooking for about 4-5 minutes on each side, or until tender and grill marks appear.
4. Cool Slightly: Remove the eggplant from the grill and let it cool for a few minutes.
5. Assemble the Stacks: On a serving platter, stack the grilled eggplant slices, adding a layer of microgreens and a spoonful of marinara sauce between each slice.
6. Add Toppings: If using, sprinkle crumbled feta cheese on top of the stacks for added flavor.
7. Drizzle with Balsamic Glaze: Before serving, drizzle balsamic glaze over the top for an extra touch of flavor and elegance.
8. Serve: Enjoy your Grilled Eggplant Stacks warm, or allow them to cool slightly for a refreshing appetizer.