"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eggplant Tomato Mozzarella Pesto Stacks Recipe

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This recipe for Eggplant Tomato Mozzarella Pesto Stacks, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Sunday, September 23, 2007


1 1/2 T. Extra virgin olive oil
3 T. Balsamic vinegar
1 large garlic clove, minced
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
8 half inch thick slices of eggplant, (opt.to peel)

1 c. basil leaves
1/4 c. grated Parmesan cheese
1/4 c. pine nuts or walnuts
1/4 c. extra virgin olive oil

1 T. extra virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 large tomato cut into 12 very thin slices
4 oz. fresh mozzarella, cut into 8 thin slices

1. Combine marinade ingredients in a large bowl, add eggplant, toss well and let stand 1 hour, turning eggplant occasionally.
2. Prepare a medium hot grill; oil grill; cook eggplant, covered 5 min per side until tender and grill marks appear. Wrap stacked in foil until ready to assemble.
3. In a food processor, blend all pesto ingredients until smooth. Transfer to a bowl and cover with plastic wrap.
4. Combine oil, vinegar, salt and pepper in a pie plate; add tomato slices and turn to coat. Assemble tomato slices with eggplant, pesto and mozzarella slices. Drizzle with any extra juices.

Number Of Servings:
Number Of Servings:




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