-
1
Preheat oven to 450 F. Line baking sheet with parchment paper, and brush with oil.
-
2
Halve tomatoes lengthwise and remove seeds and ribs, but not stems.
-
3
Season cavity of each tomato half with pinch of sugar, pinch of salt, and 3 drops balsamic vinegar.
-
4
Drizzle 1/2 tsp.
-
5
olive oil over each tomato half.
-
6
Score skin of eggplant with fork.
-
7
Slice into 12 slices.
-
8
Brush each slice on both sides with oil, place on baking sheet with tomato halves, and season with salt, if desired.
-
9
Roast 15 minutes.
-
10
Flip eggplant slices, and roast 15 minutes more, or until eggplant is browned and tender and tomatoes are wrinkled and lightly browned.
-
11
Loosen eggplant slices, and cool veggies on pan 10 minutes.
-
12
Reduce oven temperature to 350F.
-
13
Bring 1 cup water to a boil in saucepan; stir in amaranth.
-
14
Reduce heat to medium-low, cover, and cook 20 minutes, or until water is absorbed.
-
15
Cool 5 minutes, stirring once or twice.
-
16
Transfer to bowl, and stir in 1/4 cup pesto.
-
17
Line baking sheet with parchment, and brush with oil.
-
18
Arrange tomato halves on parchment.
-
19
Spoon 1 Tbs.
-
20
amaranth mixture into each tomato, top with 1 slice eggplant, 1 slice mozzarella, and dab of remaining pesto.
-
21
(You may have extra amaranth mixture.)
-
22
Bake 6 to 8 minutes, or until warmed through.
-
23
To serve: divide salad greens among 4 plates, and top each serving with 3 tomato stacks.
