Grilled Eggplant Stacks with Pesto & Mozzarella
- 2 small (Italian) eggplant, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled (see How to grill eggplant)
- ½ cup prepared basil pesto
- 3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels
- Kosher salt
- 2 Tbs. freshly grated parmigiano reggiano
Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices next to each other). Spread each slice with a little pesto (about 1/4 tsp.) and top every other slice with a piece of mozzarella. Sprinkle salt on the cheese and top with the other egg...