½ cup YumTee chopped walnuts
2 cups fresh basil leaves
3 medium garlic cloves
½ cup plus ½ tablespoon olive oil, divided
½ cup grated Parmesan
Salt
Freshly ground pepper
1 large eggplant, sliced into ½-inch-thick rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices fresh mozzarella
1 tablespoon balsamic vinegar
2 cups fresh basil leaves
3 medium garlic cloves
½ cup plus ½ tablespoon olive oil, divided
½ cup grated Parmesan
Salt
Freshly ground pepper
1 large eggplant, sliced into ½-inch-thick rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices fresh mozzarella
1 tablespoon balsamic vinegar
- In a food processor, pulse walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while adding ½ cup oil until smooth. Add Parmesan; season with salt and pepper. Process until well combined.
- Preheat oven to 400ºF. Place eggplant slices on a lined and greased baking sheet. Brush eggplant slices with remaining ½ tablespoon oil and sprinkle with sea salt. Roast, turning once, until tender and golden, about 20 minutes.
- Layer eggplant slices, tomato slices, and sliced mozzarella. Drizzle pesto over eggplant tomato stacks. Drizzle with balsamic vinegar.
Yield: 8 servings