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MANGIA BENE PASTA |
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HOME RECIPES LINKS |
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GRILLED EGGPLANT STACKS |
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(Serves 4) |
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| 8 slices of eggplant, cut crosswise and about 1/2-inch thick |
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| Olive oil |
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| Salt and pepper |
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| 8 slices fresh mozzarella cheese |
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| 4 slices fresh tomato |
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| 4 TB. pesto sauce |
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Sanyo 17x12 Smokeless Indoor Electric Grill
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| Heat charcoal fire, gas grill, or stovetop grill. |
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| Brush both sides of eggplant slices with olive oil. Season them with salt and pepper. |
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| 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. |
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| 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. |
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| Carefully return stacks to the grill and cook 8-10 minutes, turning once, until eggplant slices are slightly soft and cheese is melting. |
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| Serve with a mixed greens salad and/or crusty Italian bread. |
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More Eggplant Recipes |
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HOME RECIPES LINKS |
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