Cheesy Eggplant (Aubergine) Pesto Stacks

1. 1

   Pre-heat oven at 375u00b0F, and oil a shallow baking pan.

2. 2

   Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.

3. 3

   Arrange in one layer on paper towels.

4. 4

   Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.

5. 5

   Let eggplant stand 30 minutes.

6. 6

   Rinse salt off, and pat dry with paper toweling.

7. 7

   Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.

8. 8

   Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.

9. 9

   Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.

10. 10

    Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.