Caprese Eggplant Stacks
Slices of roasted eggplant slicked with pesto and covered in perfectly ripe summer tomatoes & melted mozzarella
Calories:
Ingredients
Caprese Eggplant Stacks
- 1 large eggplant sliced into 1/4 inch rounds
- 1 lb ball of fresh mozzarella sliced into 16 equal pieces
- 1 large perfectly ripe beefsteak tomato, sliced into 8 - 1/4 inch thick rounds
- 1 handful of basil leaves
- 1 cup pesto homemade or store-bought
- 1/4 cup sliced sun-dried tomatoes in oil
- 1/4 cup canola oil
- salt and pepper to taste
Basil Pesto
- 2 cups basil leaves packed
- 2 cloves garlic
- 1/4 cup pine nuts
- 3/4 cup olive oil
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese
- 1 tablespoon freshly squeezed lemon juice optional
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Lay eggplant slices on a parchment lined sheet pan and brush with canola oil, then sprinkle with salt and pepper.
- Roast for 20 minutes, then flip each slice over and roast for an additional 15 minutes. Remove from oven and set aside until cool enough to handle, but still warm. Spoon a teaspoon of pesto on each slice of eggplant and spread evenly.
- Layer mozzarella, tomato and basil leaf on top of eggplant. Top with another slice of eggplant, then mozzarella and return to the oven for 5 minutes to melt the cheese. Top with sun-dried tomato strips and basil leaves. Serve warm.
To Make the Pesto
- Put everything except the cheese into the bowl of a food processor. Pulse until smooth. Transfer into a medium bowl and stir cheese in by hand.
Notes
If desired, drizzle with balsamic vinegar.