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Grilled Eggplant and Tomato Stacks

  • 6servings
  • 25minutes
  • 145calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 (3/4-1 pound) medium eggplant , cut into 6 rounds about 1/2 inch thick

  4. 1/2 teaspoon(s) coarse salt , divided

  5. 6 teaspoon(s) prepared pesto

  6. 2 large beefsteak tomatoes , each cut into 3 slices about 3/4 inch thick

  7. 4 ounce(s) fresh mozzarella , cut into 6 thin slices

  8. 6 fresh basil leaves

  9. 1 tablespoon(s) balsamic vinegar

  10. 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  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. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.

  3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella, and a basil leaf.

  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

  5. Exchanges: 1 vegetable, 1/2 high fat meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (15% daily value).

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