Name: Eggplant, Tomato, and Pesto Stack
Yield: Makes 4 servings
Ingredients: 1/3 cup plus 2 tablespoons chopped walnuts, divided; 2 cups fresh basil leaves, plus more for garnish; 3 medium garlic cloves; 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 cup grated Parmesan; 1 large eggplant, cut into 8 1/2-inch rounds; 1 teaspoon sea salt; 2 large heirloom tomatoes, cut into 4 slices each; 4 slices (4 ounces) fresh mozzarella; 1 tablespoon balsamic vinegar

Image may contain Plant Food Vegetable Dish and Meal

Eggplant, Tomato, and Pesto StackJohnny Miller

"I spend most of late summer picking these veggies," Bemis says. "I have to get creative to keep up. The pesto makes this combo so refreshing."

Recipe notes

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Recipe notes

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