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Eggplant Stacks

Eggplant Stacks
Cook Time
20 min
Yields
4 servings

Serve up these delicious eggplant stacks, 2 per person and if kids don’t like pesto or feta you can change it up to tomato sauce and mozzarella! Only 600 calories for two stacks!

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ingredients

4
eggplants, thinly sliced rounds, about 2 pounds
4
Tbsp extra-virgin olive oil
4
Tbsp balsamic vinegar
1
lemon, zested and juiced
1
cup store-bought pesto
4-6
tomatoes, thinly sliced
1
cup feta, crumbled fresh lemons for garnish
½
cup basil
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directions

Step 1

Lay the eggplant slices on a sheet pan, lightly sprinkle with salt and pepper.

Step 2

Mix together the olive oil, balsamic vinegar and lemon juice, and lightly brush the eggplant slices.

Step 3

Heat the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes, do not let them burn. Cook low and slow for sweetness. Remove and reserve.

Step 4

Preheat oven to 350.

Step 5

On baking pan, arrange 4 largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta and a pinch of chopped mint. Continue to layer, ending with cheese.

Step 6

Bake in the oven (or on the grill) until cheese begins to melt, about 3-4 minutes.

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