Ingredients
3 small heads of romaine lettuce, cleaned and chopped
1 pack of prosciutto crisped
2 small, sweet potatoes, peeled and roasted
4 cups shaved Brussel sprouts, roasted
2 cups dried cranberries
2 cups toasted pumpkin seeds
6 hardboiled eggs, peeled and quartered
2 cups crumbled blue cheese
For Dressing:
1 cup SOOC Meyer Lemon Olive Oil
¼ cup white vinegar
¼ cup water
2 tablespoons Italian seasonings
Directions
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.
