Grilled Eggplant Stacks
Servings: 4 stacks
Slices of grilled eggplant with tomato, pesto & Feta cheese
- 1 large eggplant
- 2 tomatoes sliced
- 3 tablespoons pesto
- ¾ cup Feta cheese crumbled
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Slice the eggplant into ½ inch rounds.
Brush with the olive oil and season with the salt and pepper.
Grill the slices until golden on both sides.
On a baking sheet, place the 4 largest eggplant rounds and spread with the creamy basil pesto.
Place a tomato slice on top and sprinkle with feta.
Repeat with another later, then top with the remaining eggplant slices and feta
Place under the grill/broiler until the feta has softened/browned.
Serve immediately and top with fresh basil.
Makes 4 stacks but that depends upon the size of the eggplant.
Add a layer of mozzarella cheese or Parmesan cheese on the top for a extra cheesy dish (optional)
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 251kcal | Carbohydrates: 11g | Protein: 6g | Fat: 21g | Fiber: 4g