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Grilled Eggplant Stacks with Pesto & Mozzarella

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Yields 12 "sandwiches."

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

  • 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): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 2; Protein (g): protein g 4; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Photo: Scott Phillips

Loved 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.

Very nice. Rave reviews. Simple!

I 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.

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