Grilled Eggplant & Tomato Stacks

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Grilled Eggplant & Tomato Stacks
Grilled Eggplant & Tomato Stacks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons plus 1 tablespoon extra-virgin olive oil, divided

  • 1

    medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick

  • 1/2

    teaspoon coarse salt, divided

  • 6

    teaspoons prepared pesto

  • 2

    large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick

  • 4

    ounces fresh mozzarella, cut into 6 thin slices

  • 6

    fresh basil leaves

  • 1

    tablespoon balsamic vinegar

  • 1/4

    teaspoon freshly ground pepper

Directions

Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

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