Eggplant Stacks
Description
Perfect as an appetizer, light lunch, or vegetarian main dish, these stacks look impressive but are surprisingly easy to make in less than ten minutes.
Ingredients
Instructions
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Grab a parchment lined sheet pan and put slices of eggplant onto the pan.
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Cover with olive oil, salt, and pepper and roast in the oven at 400 degrees for 10 minutes on each side.
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While the eggplant is roasting, make your pesto: In a blender, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
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Assemble the stacks by starting with the eggplant slice as the base, then a tomato slice, a mozzarella slice. Repeat for 2-3 layers.
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Place stacks back into the hot oven and heat for 5-10 minutes until mozzarella is melted.
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Top with a generous spoonful of pesto and serve right away. Add fresh basil leaves for garnish.
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Hi! I'm Chelsea,
I'm a food lover, health enthusiast, author, Pilates teacher and studio owner. I love to teach and manifest a deep love for Pilates and health and enjoy nothing more than helping others make their bodies become healthy and strong. My goal is to create simple, nutritious recipes that are easy to throw together using all the good stuff, but without sacrificing taste or the pleasure of eating, because life is all about finding balance, and nothing beats the satisfaction of eating something that tastes good which just also happens to be good for you!
Enjoy!
