Grilled Eggplant Stacks with Pesto & Mozzarella

By charlotteh371

Ingredients

• 2 small (Italian) eggplant, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled (see How to grill eggplant)
• 1/2 cup prepared basil pesto
• 3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels
• Kosher salt
• 2 Tbs. freshly grated parmigiano reggiano

Preparation

Step 1

Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices next to each other). Spread each slice with a little pesto (about 1/4 tsp.) and top every other slice with a piece of mozzarella. Sprinkle salt on the cheese and top with the other eggplant slice. Refrigerate if not serving right away. Heat the oven to 350ºF. Sprinkle the sandwiches with the grated parmigiano and heat until warmed through, 4 to 5 minutes.