Eggplant Mozzarella Stacks

  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 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 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 vinaigrette over the towers; sprinkle with the remaining 1/4 teaspoon of salt and pepper.

Ingredients

  • 2 teaspoons plus 1 tablespoon of extra-virgin olive oil, divided
  • 1 medium eggplant, cut into 6 rounds about 1/2 inch thick
  • 1/2 teaspoon kosher salt, divided
  • 6 teaspoons prepared Veggie Wagon Basil Pesto
  • 4 ounces fresh Veggie Wagon mozzarella, cut into 6 thin slices
  • 6-8 fresh basil leaves
  • Veggie Wagon Herbs de Provence Vinaigrette
  • 1/4 teaspoon freshly ground pepper
  • 2 large tomatoes, each cut into 3 slices about 3/4 inch thick
  • 2 large tomatoes, each cut into 3 slices about 3/4 inch thick

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