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?!
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?!
Pesto Eggplant Stack
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Ingredients
- 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
- olive oil
- 1 large tomato , thinly sliced
- 2 to 4 ounces fresh mozzarella , thinly sliced
Instructions
-
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.
-
Add 1 tablespoon olive oil into large nonstick skillet and heat over medium heat. Add 2 to 3 eggplant slices and cook 3 to 4 minutes on each side, adding more oil as needed and repeating with remaining eggplant slices.
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Arrange eggplant on baking sheet. Top with each with tomato slices and mozzarella. Repeat layer and finish with eggplant slice.
-
Stacks can be made ahead to this point.
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When ready to eat, place in oven for 10 minutes, or until cheese is just melted.
Recipe Notes
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.
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