Eggplant, Tomato and Pesto Stack

Eggplant, Tomato and Pesto Stack

  • 1/3 cup plus 2 tablespoons chopped walnuts, divided
  • 2 cups fresh basil leaves, plus more for garnish
  • 3 medium garlic cloves
  • ½ cup plus 1 ½ tablespoon extra virgin olive oil, divided
  • ½ cup grated Parmesan
  • 1 large eggplant, cut into 8 ½ inch rounds
  • 1 teaspoon sea salt
  • 2 large heirloom tomatoes, cut into 4 slices each
  • 4 slices (1 oz. each) mozzarella
  • 1 tablespoon balsamic vinegar

In a food processor, pulse 1/3 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding ½ cup oil, scarping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400 degrees. Brush eggplant slices with remaining 1 ½ tablespoon oil and sprinkle with sea sat; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomatoes and 1 slice mozzarella.

  • 295 calories
  • 23 grams fat
  • 14 grams carbs
  • 11 grams protein



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