Description
A vibrant Mediterranean-style dish layered with grilled eggplant, ripe tomatoes, creamy mozzarella, and fresh basil pesto, perfect for a light yet flavorful appetizer or side.
Ingredients
Units
Scale
- 2 medium eggplants, sliced into 1/2 inch rounds
- 3 large ripe tomatoes, sliced
- 1 cup fresh mozzarella, sliced
- 1/2 cup fresh basil pesto
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat a grill or grill pan over medium heat.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
- Grill eggplant slices for about 3-4 minutes per side, until grill marks appear and they are tender.
- On a clean plate, begin stacking: one slice of grilled eggplant, a slice of tomato, a slice of mozzarella, and a spoonful of pesto.
- Repeat the layers, finishing with a top eggplant slice.
- Garnish each stack with fresh basil leaves and a drizzle of olive oil.
- Serve immediately while warm or slightly cooled.
Notes
- Use heirloom tomatoes for extra flavor and color contrast.
- Can be served warm or at room temperature.
- Great as a starter or a light main course.
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 4g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
