Eggplant, Tomato and Pesto Stack


In a food processor, pulse 1/2 cup walnuts until finely chopped.  Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute.  Add parmesan; season with salt and black pepper; process until pesto is well combined.  Heat oven to 400 degrees.  Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until golden and tender, 20 minutes.  Top each with 1 tablespoon pesto.  Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella.  (Refrigerate any remaining pesto for another use.)  Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.  

Produce Used In This Recipe



Heirloom Tomatoes

Eggplant, Chinese

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