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Categories:
olive oil eggplant salt pesto sauce tomatoes Mozzarella cheese fresh basil balsamic vinegar olive oil fresh ground pepper salt
Viewed: 17 - Published at: 4 years agoIngredients
- 2 teaspoons olive oil
- 1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound)
- 14 teaspoon sea salt
- 6 teaspoons pesto sauce
- 2 large tomatoes, cut into 3 slices about 3/4 inch thick
- 4 ounces fresh mozzarella cheese, cut into 6 thin slices
- 6 fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- fresh ground pepper
- salt
Method
- Brush both sides of eggplant slices with the 2 teaspoons of olive oil and sprinkle with sea salt.
- Grill the eggplant slices over medium heat for about 5 minutes; turn and continue grilling untill tender 3 to 5 minutes.
- Once eggplant has been transferred to a large platter; spread each slice with 1 teaspoon pesto.
- Top with a slice of tomato, a slice of mozzarella and a basil leaf.
- Drizzle with balsamic vinegar and olive oil over stacks.
- Salt and pepper to taste.
- Enjoy.
