Ingredients
- 2 teaspoons plus 1 tablespoon extra-virgin Olive Oil
- 1 medium (3/4 - 1 pound), cut into 6 rounds about 1/2 inch thick Eggplant
- 1/2 teaspoon Coarse Salt
- 6 teaspoons Prepared Pesto
- 2 large each cut into 3 slices about 3/4 inch thick Beefsteak Tomatoes
- 4 ounces cut into 6 slices fresh Mozzarella Cheese
- 6 fresh Basil Leaves
- 1 tablespoon Balsamic vinegar
- 1/4 teaspoon freshly ground Pepper
Directions
These eggplant and tomato stacks present beautifully and taste amazing and fresh but the best part is how simple they are to make. In just a few minutes you can have an elegant side dish that is both delicious and healthy.
Use eggplant and tomatoes with approximately the same diameter to make the eggplant and tomato stacks look symmetrical.
Recipe Credit: eatingwell.com
Steps
1 Done | Preheat grill to medium-high or place a grill pan over medium-high heat until hot. |
2 Done | Use 2 teaspoons oil to brush both sides of eggplant slices and sprinkle with ¼ teaspoon salt. Grill the eggplant slices for 5 minutes. Then turn and continue grilling until tender and marked with grill lines, 3 to 5 minutes more. After that transfer to a large platter. |
3 Done | Spread on each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf. |
4 Done | Drizzle vinegar and the remaining 1 tablespoon oil over the towers. After that sprinkle with the remaining 1/4 teaspoon salt and pepper. Enjoy! |
