Grilled Eggplant And Tomato Stacks

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 medium eggplant, cut into 6 counds about 1/2 inch thick (1 pound)
• 1/4 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

Recipe

• 1 brush both sides of eggplant slices with the 2 teaspoons of olive oil and sprinkle with sea salt.
• 2 grill the eggplant slices over medium heat for about 5 minutes; turn and continue grilling untill tender 3 to 5 minutes.
• 3 once eggplant has been transferred to a large platter; spread each slice with 1 teaspoon pesto.
• 4 top with a slice of tomato, a slice of mozzarella and a basil leaf.
• 5 drizzle with balsamic vinegar and olive oil over stacks.
• 6 salt and pepper to taste.
• 7 enjoy.