Eggplant Stacks

1. 1

   Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels.

2. 2

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

3. 3

   Let eggplant stand 30 minutes.

4. 4

   Pat eggplant dry.

5. 5

   Preheat oven to 375F.

6. 6

   and oil a shallow baking pan.

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 Monterey Jack evenly over pesto on each slice.

9. 9

   Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner.

10. 10

    Sprinkle 1 tablespoon Parmesan 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.