When the zucchini, eggplant, peppers and basil are abundant in late summer, it’s time to make my eggplant stackers! A unique creation that will have you craving them!
1 medium eggplant, sliced about ½” thick
2t. Sea salt
1 yellow zucchini, sliced length wise about ¼”thick
1 green zucchini, sliced length wise about ¼”thick
2 red bell peppers, cut in half, seeded ,flattened, and cut in half again
1# log of fresh mozzarella, sliced about ¼”thick *
½ cup fresh pesto
Place sliced eggplant in a colander and sprinkle with sea salt. Let sit over a plate while the bitter juices are extruded. After about 1 hour, pat dry.
Lay the eggplant and zucchini and pepper slices on a cookie sheet and paint with EVOO using a pastry brush. Season with salt and pepper.
Grill over direct medium heat until charred and tender, about 3-4 minutes per side. Remove back to cookie sheet.
To assemble, place 1 slice of eggplant, 1 slice of yellow zucchini, 1 slice of fresh mozzarella (or ricotta mix), 1 slice of red pepper, 1 slice of green zucchini a drizzle of pesto and top with another eggplant. Enjoy!
If short on time, skip the salting step since this takes an additional hour. Some cooks say you don't need it, but my Italian grandmother always did this before using eggplant in her cooking. Add a crisp garden salad and enjoy a delicious summer vegetarian meal!!
Prairie Health Companion