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GRILLED EGGPLANT STACKS

(Serves 4)

8 slices of eggplant, cut crosswise and about 1/2-inch thick

Olive oil

Salt and pepper

8 slices fresh mozzarella cheese

4 slices fresh tomato

4 TB. pesto sauce

Sanyo 17x12 Smokeless Indoor Electric Grill

Heat charcoal fire, gas grill, or stovetop grill.

Brush both sides of eggplant slices with olive oil.  Season them with salt and pepper.

Place the eggplant slices on the grill and cook (only one side) about 5 minutes, or until black grill marks appear on the surface.  Remove all slices to a work surface.

To create each stack, put one slice of eggplant uncooked side down, topped with 1 slice of mozzarella, one slice of tomato, 1 TB. pesto, second slice of mozzarella, and another slice of eggplant uncooked side up.

Carefully return stacks to the grill and cook 8-10 minutes, turning once, until eggplant slices are slightly soft and cheese is melting.

Serve with a mixed greens salad and/or crusty Italian bread.

More Eggplant Recipes

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