Grilled Eggplant & Tomato Stacks (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Grilled Eggplant & Tomato Stacks

http://www.eatingwell.com/recipes/grilled_eggplant_tomato_stacks.html

From EatingWell:  July/August 2010

You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.

Makes 6 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
  3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Nutrition

Per serving : 145 Calories; 11 g Fat; 4 g Sat; 6 g Mono; 17 mg Cholesterol; 7 g Carbohydrates; 6 g Protein; 3 g Fiber; 323 mg Sodium; 309 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 high fat meat, 1 fat

Tips & Notes