Recreating a classic: Eggplant Stacks

After going to Homestead Farms a couple of weekends ago, I had a huge supply of vegetables in my fridge. Supplied with my craving for eggplant tian but the limitation of lack of tomato sauce, here's what was concocted.

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).