Grilled Eggplant & Tomato Stacks
Eatingwell.com
Eatingwell.com
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Ingredients

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

Instructions

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