Grilled Eggplant Stacks with Pesto, Feta & Tomatoes.

A few days a week the bf and I try to make meals that center around a veggie instead of a meat. Last week it was eggplant. I decided to use what we had in the fridge to create grilled eggplant, pesto, feta and tomato stacks. The great thing about this recipe is that it is quick, easy and you can add all kinds of toppings to make these your own creation. Think red peppers, mushrooms, sun dried tomatoes, etc. Get crazy!

grilled eggplant with tomato and feta

Instructions:
+ Cut across the width of the eggplant in 1/2 inch rounds
+ Lay all rounds on baking sheet and cover with olive oil (make sure you have an even amount of rounds)
+ Broil the rounds on both sides until browned on both, remove from oven
+ Top half of the rounds with: pesto sauce, tomatoes and feta. Then place its corresponding round on top to create a stack. Top this round with: pesto sauce, tomatoes and feta.
+ Bake the stacks in the oven at 400 for about 15 minutes.
+ Once you can easily stick a fork through the rounds they are done!

{Makes about 4 servings dependent on the size of your eggplant}

xoxo, Beth

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