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Grilled Eggplant & Tomato Stacks

See full recipe on: EatingWell



Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
1/2 teaspoon coarse salt, divided
6 teaspoons prepared pesto
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
4 ounces fresh mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 125
Fat 8g 13%
Carbs 7g 2%
Protein 5g 11%
Fiber 2g 11%
Cholesterol 15mg 5%
Sodium 355mg 14%
     
Fat
Carbs
Protein

Preparation






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