Dinner
Italian Eggplant Stacks
Recipe by Ninja Test Kitchen
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Warm and delicious vegetarian meal.
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- 2 Italian eggplants (8 ounces each), cut in 1 1/2-inch slices
- 2 tablespoons canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 large tomatoes, cut in 1/2-inch slices
- 16 ounces fresh mozzarella, cut in 1/2-inch slices
- 1/2 cup 1/2 cup prepared basil pesto, 2 tablespoons per stack
- 6 sprigs fresh rosemary
Utensils
- Large Bowl
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Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Select GRILL, set temperature to MAX, and set time to 15 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes).
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Step 2
In a large bowl, toss eggplant with canola oil, salt, and pepper.
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Step 3
When unit beeps to signal it has preheated, open hood and place eggplant slices on grill grate. Leave the hood open to begin cooking. Grill eggplant for about 8 minutes, flipping halfway through. Remove and set aside.
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Step 4
Add tomato slices to grill grate. Leave hood open and grill for about 4 minutes, flipping halfway through. Remove and set aside.
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Step 5
When cooking is complete, layer the ingredients in this order: eggplant, tomato, mozzarella, pesto, and eggplant. Repeat with all remaining ingredients.
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Step 6
Place eggplant stacks on grill grate. Close hood and cook until the cheese melts, about 3 minutes.
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Step 7
When cooking is complete, remove from grill and place 1 sprig of rosemary through each stack to hold together. Remove rosemary before eating.
