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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Tomato Mozzarella Pesto Stacks Recipe

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This recipe for Eggplant Tomato Mozzarella Pesto Stacks is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
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)

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

Other:
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
Directions:
Directions:
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:
4

 

 

 

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