Eggplant Stacks

Directions

1. 1
   Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels.
2. 2
   Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
3. 3
   Let eggplant stand 30 minutes.
4. 4
   Pat eggplant dry.
5. 5
   Preheat oven to 375F.
6. 6
   and oil a shallow baking pan.
7. 7
   Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
8. 8
   Sprinkle 2 tablespoons Monterey Jack evenly over pesto on each slice.
9. 9
   Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner.
10. 10
    Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.