- 1 teaspoon salt, or as needed
- 2 eggplants,cut into 1-inch thick slices
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh mint
- ground black pepper to taste
- 4 tomatoes, cut into 1/2-inch slices
- 1 cup grated Kasseri cheese
- Lightly sprinkle salt over eggplant slices and place in a colander until salt has drawn out excess moisture, about 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk olive oil, garlic, oregano, mint, and black pepper together in a bowl. Brush eggplant and tomato slices with oil mixture.
- Cook eggplant slices on the preheated grill until softened and show grill marks, 2 to 4 minutes. Cook tomatoes just until warmed, 1 to 2 minutes.
- Preheat oven to 370 degrees F (188 degrees C). Line a baking sheet with parchment paper.
- Assemble stacks on the prepared baking sheet starting with 1 eggplant slice on the bottom, 1 tomato slice atop the eggplant slice, and a layer of Kasseri cheese on top. Repeat 3 times ending with a generous sprinkling of Kasseri cheese. Repeat with remaining ingredients.
- Bake in the preheated oven until cheese is melted and bubbling, 5 to 10 minutes.