
The stacks are delicious! I've eaten them for breakfast (poached egg on top a la benedict), for lunch (plain), and dinner (served over cheese ravioli or pasta. I also think they will make a great filling for a panini. The eggplant is roasted to sweetness while the green tomato is transformed from firm to soft in the oven. Enjoy!
EGGPLANT STACKS
Ingredients:
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 lime
salt and pepper, to taste
2 small eggplants
1 large green tomato
1/2 cup beet pesto
3/4 cup parmesan cheese, shredded
Directions:
1. In a small bowl, mix olive oil, balsamic vinegar, juice of 1/2 lime, salt and pepper.
2. Slice eggplants and tomato into 1/2" rounds
3. Using a pastry brush, apply oil mixture to both sides of eggplant and tomato slices.
4. Lay eggplant and tomato slices on a baking sheet.
5. Bake for 30 minutes at 350*.
6. Remove and cool for 10 minutes.
7. On a baking tray, build stacks in this order (bottom to top): large eggplant slice, tomato slice, 1 tbsp beet pesto, 1 tbsp parmesan cheese, small eggplant slice, 1/2 tbsp beet pesto, 1 tbsp parmesan cheese.
8. Once all stacks are built, broil for 3-5 minutes (until cheese is melted).
Hey! I found your blog through the weight watcher's boards, and I'm really enjoying it.... just like you really seem to be enjoying that beet pesto! Lol.
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