Grilled Eggplant Stacks With Pesto and Mozzarella | Oregonian Recipes

Name: Grilled Eggplant Stacks With Pesto and Mozzarella | Oregonian Recipes
Ingredients: 2 small (Italian) eggplants, trimmed and cut into ~-inch-thick round slices (to yield about 24 pieces); Olive oil, for brushing; 1/2 cup prepared basil pesto; 3 to 4 ounces thinly sliced fresh mozzarella, drained well on paper towels; 2 tablespoons freshly grated Parmigiano-Reggiano

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Serve these with slices of grilled lamb, as a warm starter on their own or with roasted or grilled tomatoes.

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Ingredients

2 small (Italian) eggplants, trimmed and cut into ~-inch-thick round slices (to yield about 24 pieces)
Olive oil, for brushing
1/2 cup prepared basil pesto
3 to 4 ounces thinly sliced fresh mozzarella, drained well on paper towels
2 tablespoons freshly grated Parmigiano-Reggiano