4 eggplants, thinly sliced in rounds, about 2 pounds
4 T extra virgin olive oil
4 T balsamic vinegar
1 lemon juiced
1 1/4 cups pesto (store bought)
4-5 tomatoes, thinly sliced
1 1/4 cups feta, crumbled
1/ cup basil, chopped
salt and pepper
Instructions
Lay the eggplant slices on a sheet pan, lightly sprinkle with salt and pepper. Mix together the olive oil, vinegar, and lemon juice. Brush the eggplant slices lightly.
Grill or broil eggplant, turning over occasionally until eggplant is tender. Remove and reserve.
On baking pan, arrange 8 of the largest eggplant side by side and spread each with a thin layer of pesto. Top each with a slice of tomato. Season tomatoes with salt and pepper and top each with about 1 T of feta and a pinch of chopped basil. Continue to layer, ending with cheese.
Bake at 350 until cheese begins to melt about 3-4 minutes. Garnish with fresh lemons.
Serving
Suggestions
One stack is more than enough as a side dish. 2 stacks with some bread or rice would make a meal.
Originally Submitted
9/20/2009
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