Meatless Monday: Grilled Eggplant Stacks

December 10, 2012 at 12:22 pm Leave a comment

grilled eggplant

Ingredients:

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 medium eggplant, cut into 6 rounds about 1/2 inch thick
  • 1/2 teaspoon coarse salt, divided
  • 6 teaspoons prepared pesto
  • 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
  • 4 ounces fresh mozzarella, cut into 6 thin slices
  • 6 fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground pepper

Directions:

  1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
  3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
  4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Nutrition Information per Serving:

  • 145 calories
  • 11 g fat
  • 17 mg cholesterol
  • 7 g carbohydrates
  • 6 g protein
  • 3 g fiber
  • 323 mg sodium

*Recipe from http://www.EatingWell.com*

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Entry filed under: Diabetes, Recipes. Tags: , , , , , , .

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