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Submitted by: Tiffany Hayes
1 large eggplant
Olive oil
Fresh mozzarella cheese, sliced
2 fresh tomatoes, sliced
1 cup fresh pesto sauce
Wash and slice eggplant into 1/4 or 1/2-inch slices. Salt slices to taste and set aside for 10 to 15 minutes.
Rinse off and pat dry. Brush eggplant with olive oil and gril until tender and golden on both sides, about 10 minutes. Arrange eggplant on serving platter alternating slices of mozzarella and tomato. Drizzle fresh pesto over eggplant. Garnish with fresh basil leaves if desired.
Serves 4-6.
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