-
- Prep
- 5 mins
-
- Total
- 10 mins
-
- Serving
Stella products used in this recipe
Ingredients
- 1 eggplant, ½-inch thick slices
- 1 zucchini, ½-inch thick slices
- Olive oil
- Salt, to taste
- 3 medium tomatoes, ½-inch thick slices
- ½ cup pesto (store bought or homemade)
- 8 ounces Stella® Fontinella, shredded
- Basil leaves
Directions
- Season eggplant and zucchini slices with salt and olive oil. Grill or broil until veggies are tender, about 4 to 5 minutes.
- Preheat oven to 350°F. Line a baking sheet lined with aluminum foil. Stack vegetables and shredded cheese in this order: eggplant, pesto, cheese, tomato, pesto, cheese, zucchini, pesto, cheese. Bake in the oven for 8 to 10 minutes until cheese begins to bubble. Top each stack with a basil leaf to serve.
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- Prep
- 10
- Total
- 35
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- Prep
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- Total
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