Okay, so Taylor didn’t technically ask me to make more eggplant from the seat of his tractor. However, we had been planning on barbecuing later in the evening so I thought a few thick slices of eggplant was necessary. Taylor said he didn’t mind just as long as he could cook his sausage first. Done deal.
Grilled eggplant stacks with pesto, mozzarella, and tomatoes may just be the closest thing to heaven.
We each ate two of these guys and wished we had grilled more. They were awesome!
Even Taylor who was most excited about his sausage can’t wait for us to make more of these puppies.
Here is what ya need:
1 medium eggplant, cut into 1/2 inch rounds
1 cup of homemade pesto
2 large tomatoes, sliced into 1/4 inch rounds
1 ball of fresh mozzarella, sliced into 1/4 inch slices
a drizzle of balsamic vinegar
salt and pepper to taste
a handful of fresh basil leaves
Grill your eggplant on the bbq for about 4 minutes per side. Remove from the grill and spread about a tablespoon or two of fresh pesto, followed by a sliced tomato, then a slice of mozzarella, a basil leaf, and a drizzle of balsamic vinegar, and a pinch of salt and pepper.