These eggplant stacks take advantage of the end of summer bounty from your Farmers Market.
This recipe uses fat, round heirloom eggplants that have a wonderfully mild, sweet flavor and creamy texture. Brushed with pesto then layered with Jersey tomato and the freshest mozzarella…what’s not to love?!
3/4 cup quinoa flour
1 teaspoon salt
1 round eggplant (about 1-1/2 pounds), sliced in 1/2-inch thick slices
1/2 cup prepared pesto
1 large tomato, thinly sliced
2 to 4 ounces fresh mozzarella, thinly sliced
Preheat oven to 400 degrees. Combine quinoa flour and salt in a wide shallow bowl. Brush eggplant slices lightly on both sides with pesto. Dip eggplant into quinoa flour to coat lightly.
Pour 1 to 2 tablespoon olive oil into large nonstick skillet and heat over medium heat. Add eggplant slices, 2 at a time. Cook 3 to 4 minutes on each side, adding more oil as needed.
Arrange 2 to 3 slices eggplant on baking sheet (depends on how many slices of eggplant you have).
Top with each with tomato slices and mozzarella. Repeat layer and finish with eggplant slice.
Stacks can be made ahead to this point.
When ready to eat, place in oven for 10 minutes, or until cheese is just melted.
Note: It’s a bit difficult to give exact measurements as the number of slices that you get from your eggplant will vary. You can adjust to your taste. If you use a thinner eggplant, you can simply make thinner, taller stacks.