Grilled Eggplant & Tomato Stacks
By oldbklady
Ingredients
- olive olive
- 1 med eggplant(1 lb), cut into 6 1/2 inch thick rounds
- salt
- 6 tsp prepared pesto
- 2 lg beefsteak tomatoes, each cut into about 1/2 inch slices
- 4 oz mozzarella, cut into 6 thin slices
- 6 fresh basil leaves
Details
Servings 6
Preparation time 25mins
Cooking time 55mins
Preparation
Step 1
Pill eggplant if desired then cut into 6 1/2 inch rounds . Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Use oil to brush both sides of eggplant slices; sprinkle with 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 lined cookie sheet.
Preheat oven to broil.
Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella.
Place in oven, cook until cheese is melted. Sprinkle chopped basil leaves.
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