There’s something really perfect about the combination of tomato, basil, and mozzarella. One of those perfect trios like the Three Musketeers, Rock-Paper-Scissors, or Destiny’s Child. So you may think, why add another ingredient–4’s a crowd. But in this case, it’s just making a classic combo even better. Roasted eggplant stacks with tomato, mozzarella, and pesto. Sometimes more is more.
The best part about this was it’s simplicity. The only somewhat involved step is roasting or grilling the eggplant, but then you simply stack with tomato, mozzarella, and (gasp!) store-bought pesto. Homemade is obviously better, but my meek little basil plant wasn’t quite up to that endeavor. Serve as an app, salad, or double the stack for a meal!
Nutritional Highlights: Tomatoes are filled with a powerful antioxidant–lycopene, plus tons of vitamin C. Basil has “flavonoids” that help protect cells from damage (like radiation) and has also been shown to have anti-bacterial properties, and this helps prevent unwanted bacterial growth. Nasunin in the skin of eggplant is an antioxidant that has been shown to protect the lipids in brain cells. Fresh mozzarella provides calcium and has less calories and fat than many other cheeses (in general, soft cheeses are better than hard cheeses). Basically, this is a healthy, seasonal, delicious appetizer or salad that will impress without leaving you exhausted!
- 1 medium eggplant
- 2 tablespoon each Balsamic Vinegar and Oil
- 1 clove garlic, minced
- 1 large tomato
- Fresh mozzarella
- Pesto (homemade or store bought)
- Fresh basil and parmesan for garnish