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Recipe

Grilled Eggplant Stacks with Pesto & Mozzarella

BySusie Middleton Fine Cooking Issue 51
Scott Phillips

Yield:Yields 12 "sandwiches."

Serve these with slices of grilled lamb, as a warm starter on their own, or with roasted or grilled tomatoes.

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  • 2 small (Italian) eggplant, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled (seeHow to grill eggplant)
  • 1/2 cup prepared basil pesto
  • 3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels
  • Kosher salt
  • 2 Tbs. freshly grated parmigiano reggiano

Nutritional Information

  • Nutritional Sample Size per "sandwich"
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 280
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 4

Preparation

  • Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices next to each other). Spread each slice with a little pesto (about 1/4 tsp.) and top every other slice with a piece of mozzarella. Sprinkle salt on the cheese and top with the other eggplant slice. Refrigerate if not serving right away. Heat the oven to 350ºF. Sprinkle the sandwiches with the grated parmigiano and heat until warmed through, 4 to 5 minutes.
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Reviews (4 reviews)

  • LArcher| 08/03/2012

    爱它！我总是有新鲜的香蒜酱，制作这道菜是一种使用它的新方法。我的丈夫喜欢茄子，并要求这是夏季午餐，并搭配沙拉。

  • LArcher| 08/03/2012

    爱它！我总是有新鲜的香蒜酱，制作这道菜是一种使用它的新方法。我的丈夫喜欢茄子，并要求这是夏季午餐，并搭配沙拉。

  • 1newskibum| 07/16/2010

    Very nice. Rave reviews. Simple!

  • Jolka| 08/19/2008

    I liked it best warm. Quite easy to prepare, too. One could play with that recipe a bit. A slice of tomato would probably be a nice addition. I should try that next time.

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