Online Travel Vietnam: 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.
Ingredients
2 teaspoon(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil
1 (3/4-1 pound) medium eggplant, cut into 6 rounds about 1/2 inch thick
1/2 teaspoon(s) coarse salt, divided
6 teaspoon(s) prepared pesto
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
4 ounce(s) fresh mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon(s) balsamic vinegar
1/4 teaspoon(s) freshly ground pepper
Directions
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
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.
Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella, and a basil leaf.
Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.
Exchanges: 1 vegetable, 1/2 high fat meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (15% daily value).
Source: delish.com/Oratrip.
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