Red Chili Pesto Stacks

Ingredients:

• 2 Eggplants, sliced
• 2 Zucchini, sliced
• 1 Jar Sacla Fiery Chilli Pesto
• Fresh Mozzarella, sliced
• Parmesan Cheese, grated
• Olive Oil
• Salt
• Black Pepper
• Fresh Basil

Instructions:

1. Preheat the oven to 400°F.
2. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Roast or grill until tender.
4. Layer the vegetables with slices of mozzarella and spoonfuls of Sacla Fiery Chilli Pesto.
5. Repeat to create small stacks.
6. Sprinkle with grated Parmesan.
7. Bake for 10 minutes until the cheese has melted.
8. Garnish with fresh basil and serve warm.