Grilled Eggplant & Mozzarella Stacks with Pistachio Basil Pesto

Prepare the Pesto:

1. In a food processor combine the pistachios, garlic, basil, serrano and pecorino romano until well blended. Once it is blended slowly drizzle in the olive oil in a steady stream until the contents of the food processor look like they are moving around well and look more like a sauce instead of crumble. (this might require extra oil).
2. Transfer into a bowl, check for salt (pistachios if salted and cheese will already add salt) add black pepper, red wine vinegar and set aside.

Grill the Eggplant:

1. Heat a grill pan over medium high heat. Add about 1 tbsp of oil and once the pan is hot, add 4 eggplant slices , or however many fit comfortably in the pan. Let the eggplant sear for about 2 minutes on high (so you get nice grill marks) and then turn the heat to medium and let it cook for an additional 2-3 minutes.
2. Flip the eggplant slices, and let them cook for about 4-6 minutes on medium to medium low heat until the eggplant looks soft, and the center looks more translucent. You want the eggplant to be just fork tender- not overcooked or undercooked.
3. Once the eggplant is cooked, transfer it to a plate and sprinkle with about ½ tsp of the seasoning mix all over both sides of the eggplant. Continue the process until you’ve grilled all of the eggplant.

Assemble the Stacks:

1. Place the oven on low broil setting.
2. On a rimmed baking sheet or any oven proof casserole dish, lay down the eggplant slices about 1 inch apart and spread with about 2 tsp of the pesto. Top with a slice (or two ) of the mozzarella cheese and place in the oven for a few minutes until the cheese begins to slightly melt.
3. Once the cheese has melted, remove the eggplant from the oven and make the stacks.

Stacking order:

1. Eggplant, Pesto, Mozzarella, Tomato Slice, Eggplant, Pesto, Mozzarella, Tomato Slice, Eggplant, Pesto Mozzarella. Garnish the top the stack with basil and drizzle with garlic chutney and transfer to a serving platter or plate.