Eggplant, Tomato, and Pesto Stack

Name: Eggplant, Tomato, and Pesto Stack
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 large eggplant, cut into 8 1/2-inch rounds; 473 milliliters fresh basil leaves, plus more for garnish; 113 grams slices fresh mozzarella; 3 mediums garlic cloves; 2 larges heirloom tomatoes, cut into 4 slices each; 118 milliliters extra-virgin olive oil, divided; 118 milliliters grated Parmesan; 1 teaspoon sea salt; 79 milliliters chopped walnuts, divided

Eggplant, Tomato, and Pesto Stack might be just the condiment you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 486 calories, 14g of protein, and 43g of fat per serving. A mixture of walnuts, eggplant, sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a food processor, pulse1/2 cup walnuts until finelychopped.

Ingredients you will need

Walnuts

Equipment you will use

Food Processor

Add 2 cups basiland garlic, and pulse whileslowly adding 1/2 cup oil,scraping down sides asneeded until smooth, about1 minute.

Ingredients you will need

Garlic

Cooking Oil

Add Parmesan;season with salt and blackpepper; process until pestois well combined.

Ingredients you will need

Parmesan

Salt

Heat ovento 400°F.

Brush eggplantslices with remaining1 1/2 tablespoons oil and sprinklewith sea salt; roast on abaking sheet, turning once,until tender and golden,20 minutes. Top each with1 tablespoon pesto. Alternatelylayer 2 eggplant slices,2 tomato slices and 1 slicemozzarella. (Refrigerate anyremaining pesto for anotheruse.) Divide balsamicvinegar, remaining 2 tablespoonswalnuts and basil leavesamong stacks.

Ingredients you will need

Tomato Slices