Pesto Provolone Eggplant Tomato Stacks
This recipe has so much going for it. It’s simple, it’s delicious, it’s visually stunning, it’s quick and it’s healthy. Plus, you can make one serving or ten in about the same amount of time. The eggplant is substantive and meaty, so you really don’t miss the meat.
The only trick is to make sure your eggplant really are nice and tender and soft before making your stacks. If they’re not nice and tender, the stacks might turn out a little rubbery and, well, who wants that?
You could change it up by using different kinds of pesto. I used my mixed herb pesto, but you could mix it up by trying basil pesto, chive pesto, cilantro pesto or sundried tomato pesto would be marvelous too. Or even a fresh tomato pesto. I like the smokey taste of the Provolone, but you could change up the cheese, too, with any cheese that melts well, like Mozzarella, Gouda, or Havarti.
- 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)
- 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.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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