Grilled Eggplant and Tomato Stacks

Grilled Eggplant and Tomato Stacks

IMG_8454 (1)

Ingredients 

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 medium eggplant (3/4-1 pound), cut into 6 rounds approximately 1/2” thick
  • ½ teaspoon coarse salt, divided
  • 6 teaspoons prepared pesto
  • 2 large tomatoes, each cut into 3 slices about ¾” thick
  • 4 ounces fresh mozzarella, cut into 6 thin slices
  • 6 fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon freshly ground pepper

Directions 

  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  2. Use 2 teaspoons olive oil to brush both sides of eggplant slices; sprinkle with ¼ teaspoon salt.
  3. 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.
  4. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  5. 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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