Grilled Eggplant Stacks with Pesto & Mozzarella

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Yields 12 "sandwiches."

To learn more, read:
Summer’s Secret Ingredient: Grilled Vegetables
by Susie Middleton
from Fine Cooking
Issue 51
Last Edit Date: 3/6/2013 4:21:27 PM

Serve these with slices of grilled lamb, as a warm starter on their own, or with roasted or grilled tomatoes.

more about:

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

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.

nutrition information (per serving):
Size : per "sandwich"; Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 5; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 5; Fiber (g): 2;

Photo: Scott Phillips

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by LArcher, 8/3/2012Loved it! I always have fresh pesto available and making this dish was a new way of using it. My husband loves eggplant and has asked for this to be a regular summer lunch, served with salad.

by 1newskibum, 7/16/2010Very nice. Rave reviews. Simple!

by Jolka, 8/19/2008I liked it best warm. Quite easy to prepare, too. One could play with that recipe a bit. A slice of tomato would probably be a nice addition. I should try that next time.