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
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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.
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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.
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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.