What You Need:
1 eggplant, cut into slices
2 beefsteak tomatoes, skinned then cut into 8 slices
6 oz fresh mozzarella cheese, cut into 8 slices
1 T olive oil
salt and pepper
1/4 c pesto
What To Do:
broil the eggplant until browned on both sides. Place 4 eggplant slices on baking sheet. Put tomato slice and a mozzarella slice on each, sprinkling salt and pepper as you go. Then make a second layer of eggplant, tomato, and mozzarella. Skewer it with a toothpick to hold in place. Bake 10 minutes at 375*. Remove and drizzle with olive oil and pesto.
1 eggplant, cut into slices
2 beefsteak tomatoes, skinned then cut into 8 slices
6 oz fresh mozzarella cheese, cut into 8 slices
1 T olive oil
salt and pepper
1/4 c pesto
What To Do:
broil the eggplant until browned on both sides. Place 4 eggplant slices on baking sheet. Put tomato slice and a mozzarella slice on each, sprinkling salt and pepper as you go. Then make a second layer of eggplant, tomato, and mozzarella. Skewer it with a toothpick to hold in place. Bake 10 minutes at 375*. Remove and drizzle with olive oil and pesto.
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