When the temps get this crazy hot, we're not always in the mood to slave over a stove. And that's why I love this this easy, refreshing recipe. Not only is it healthy but the tomato, eggplant and mozzarella are all crazy-easy to slice up and throw together. The best part? Nutrient-packed olive oil and balsamic vinegar are the simplest of toppings to complement the fresh, tangy pesto. So, now that you've got the easiest recipe ever, hit the farmer's market this weekend to stock up on the goods.
Eggplant, Tomato and Pesto Stack
- 1/3 cup plus 2 tbsp chopped walnuts, divided
- 2 cups fresh basil leaves, plus more for garnish
- 3 medium garlic cloves
- 1/2 cup plus 1 1/2 tbsp extra-virgin olive oil, divided
- 1/2 cup grated Parmesan
- 1 large eggplant, cut into 8 1/2-inch rounds
- 1 teaspoon sea salt
- 1 large heirloom tomatoes, cut into 4 slices each
- 4 slices (4 oz) fresh 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 1/2 cup oil, scraping 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 fahrenheit. Brush eggplant slices with remaining 1 1/2 tablespoon oil and sprinkle with sea salt; 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 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.
The Skinny: 295 calories per serving, 23 g fat (6 g saturated), 14 g carbs, 6 g fiber, 11 g protein
Photo by Johnny Miller
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