Grilled Eggplant and Tomato Stacks

Name: Grilled Eggplant and Tomato Stacks
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Debbwl

"Yes another tasty way to enjoy grilled veggies."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 6

ingredients

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

directions

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.