Powered by the ESHA Research Database © 2018, ESHA Research, Inc. Eggplant Beefsteak tomatoes Mozzarella Pesto Olive oil For Serving Toasted pine. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Turned out beautiful Adrienn You will need. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Layer eggplant with one slice of mozzarella cheese and top with a tomato slice. Repeat 2 more times for each stack and place the 4 eggplant, tomato and mozzarella stacks in. Carefully transfer the stacks to a serving platter or individual plates and serve.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Stack as follows: eggplant slice, tomato slice, mozzarella slice. Drizzle with the Balsamic Reduction and top each stack with a basil leaf. These individual eggplant stacks are as beautiful as they are versatile add ground beef to make them heartier (or shredded mozzarella for a dairy dinner). Sprinkle each tomato slice with a small pinch of coarse or flaked sea salt and freshly ground black pepper. Place smaller tomato slices on top of the mozzarella. Spread a small spoonful of pesto over each eggplant round and top it with a slice of mozzarella. Dip eggplant slices into egg then breadcrumbs. When the unit beeps to signify it has preheated, place the eggplant on the grill. Meanwhile in a large bowl, toss the eggplant and oil until evenly coated. Carefully stack another slice of eggplant on top of each slice, and repeat: Spread the sauce and sprinkle with the cheese. Select GRILL, set the temperature to MAX, and set a time to 14 minutes. Next, top each tomato slice with a grilled eggplant round that is equal in size (or slightly smaller). Insert the grill grate and close the hood. Sprinkle each with a small pinch of coarse or flaked sea salt. Line another baking sheet or your work surface with parchment, and place 10 of the largest tomato slices on top in a single layer. 1 eggplant slicked into 1/2 slices 1 ball fresh mozzarella cut into 1/4 slices 1/2 cup flour 2 eggs beaten 1 cup bread crumbs 1/4 cup Romano or Parmesan. Let the sauce cool, then puree in a blender until smooth. Season with salt and pepper to taste, then bring to boil and simmer for 20 minutes, covered.

Reduce heat to medium-low simmer until polenta is very thick, whisking constantly, about 6 minutes. Melt the butter in a saucepan, then add the onion, carrot, celery and garlic, and cook for 10 minutes until softened. Transfer the eggplant back to the baking sheet to cool. Step 1 Bring 2 cups water and salt to boil in heavy small saucepan.

Cook, covered and turning once, until the eggplant flesh is tender through the center, but not completely soft and limp, 4–5 minutes per side. When the grill is hot, use tongs to place the eggplant rounds on the grill. Place the eggplant rounds in a single layer on a rimmed baking sheet, and brush both sides with olive oil.ģ.

Eggplant stacks mozzarella tomato