Ingredients
Scale
- 1 eggplant
- Olive oil
- Fresh garden tomatoes (about the same diameter as the eggplant slices)
- Pesto (I used my mixed herb pesto but any pesto will do)
- Smoked provolone slices
- Fresh basil leaves (and flowers if you have them)
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- Slice the eggplant in about 1/2 inch slices horizontally. Slice the tomatoes in slices to match the eggplant slices in diameter (the tomatoes can be a little thinner).
- Brush the eggplant slices with a bit of olive oil, then sprinkle them with salt & fresh ground pepper. Set the eggplant slices on the baking sheet and bake for about 15 minutes or until the eggplant is nice and tender.
- Spread pesto over all the eggplant slices. Top half the eggplant slices with tomato slices. Spread the tomato with pesto. Put a second slice of eggplant on the tomato slices then top with another tomato slice. Set a slice of provolone cheese on top of each stack (it should be larger than the stack so it’ll melt down the sides) and set the baking sheet back in the oven for about 10 minutes or until the cheese is melted and bubbly. Garnish with basil leaves and/or flowers and serve the stacks while they’re still hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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