Eggplant Stacks
5.7g
Net Carbs
11.5g
Protein
36.2g
Fat
4.9g
Fiber
400
Calories
Ingredients:
- 1/4 cup Parmesan Cheese (Grated)
- 1 teaspoon Salt
- 1/3 tablespoon Balsamic Vinegar
- 3 tablespoons Red Wine Vinegar
- 1 medium whole (2-3/5" diameter) Red Tomato
- 6 1/2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Black Pepper
- 1 cup(s) Basil, fresh (1 cup= 24 g)
- 4 ounces Mozzarella Cheese, whole milk
- 1/2 teaspoon Garlic
- 1/4 cup Dried Pine Nuts
- 1 teaspoon leaf Oregano
- 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
Directions:
- Combine 1 1/2 tablespoons olive oil, red wine vinegar, minced glove of garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add peeled and sliced eggplant, toss well, and let stand 1 hour; turning eggplant occasionally. Optional: brush eggplant with olive oil and grill for 2-3 minutes per side; allow to cool and set aside.
- In a food processor pulse the basil, Parmesan, 1/2 tablespoon olive oil and pine nuts until a smooth paste forms. Transfer to bowl and cover entire surface with plastic wrap.
- Combine 1/4 cup oil (4 Tbsp), balsamic vinegar, 1/2 teaspoon salt and a pinch (1/8 tsp) of black pepper in a pie plate; add sliced tomato and turn to coat.
- To assemble stack: Arrange 4 eggplant slices, spread 1/2 tablespoon pesto over the top. Top with 1 tomato slice then with 1 mozzarella slice. Add another layer of eggplant, pesto, tomato and cheese. Drizzle any extra tomato juices around each stack.
