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These eggplant, tomato, and mozzarella stacks are a beautiful, elevated twist on a Caprese salad—layered with roasted eggplant slices and finished with homemade basil pesto.
Perfect as an appetizer, light lunch, or vegetarian main dish, these stacks look impressive but are surprisingly easy to make in less than ten minutes.
1 large eggplant, sliced into ¼-inch rounds
2 medium tomatoes, sliced
1 ball of fresh mozzarella, sliced
1 cup SOOC Pesto Olive Oil
2 cups fresh basil leaves, packed and extra for garnish
1 cup shredded parmesan cheese
1 cup pine nuts
2 tablespoons garlic, minced
Salt and pepper
Grab a parchment lined sheet pan and put slices of eggplant onto pan. Cover with olive oil, salt, and pepper and roast in oven at 400 degrees for 10 minutes on each side.
While eggplant is roasting make your pesto. In a blender, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until smooth.
Assemble the stacks by starting with the eggplant slice as the base, then a tomato slice, a mozzarella slice. Repeat for 2-3 layers.
Place stacks back into the hot oven and heat for 5-10 minutes until mozzarella is melted. Top with a generous spoonful of pesto and serve right away. Add fresh basil leaves for garnish.
