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

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.