Eggplant, Tomato, and Pesto Stacks

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

1. 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.
2. 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.
3. Layer eggplant slices, tomato slices, and sliced mozzarella. Drizzle pesto over eggplant tomato stacks. Drizzle with balsamic vinegar.

 

Yield: 8 servings