CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
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