Eggplant Stacks – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
Make this recipe for 4 eggplant stacks by layering eggplant slices with dried-tomato pesto and grated Monterey Jack cheese. Top with grated Parmesan cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oukosher.org.
Ingredients
- 1-to-1¼-lb. eggplant
- 2 teaspoons coarse salt
- 4 Tablespoons ready-made dried-tomato pesto (or your favorite pesto)
- ¼ lb. freshly-grated Monterey Jack cheese (about 1 cup)
- 4 Tablespoons freshly-grated Parmesan (about 1 oz.)
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