1 eggplant, cut into 8 slices
4 beefsteak tomatoes
8-9 ounce packet of buffalo mozzarella
2 tablespoons olive oil
ready made pesto
sea salt and pepper
Preheat the oven to 375°F.
Place the eggplant slices on a preheated griddle or under a hot grill and cook until browned on both sides.
Place 4 of the eggplant slices on a lightly oiled baking sheet, top each with alternative slices of tomato and the remaining eggplant slices. Sprinkle each layer with salt and pepper.
Skewer the stacks through the center with a cocktail or satay stick to hold them together. Place in the oven and cook for 10 minutes.
To serve, transfer the stack onto individual serving plates, carefully remove the stabilizing sticks. Drizzle with a little olive oil and top with a generous spoonful of pesto. Garnish with basil sprigs and serve warm or at room temperature.
When or where do you use the mozzarella? Maryann, Jacksonville