Grilled Eggplant Stacks With Pesto & Mozzarella

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Fine Cooking

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Ingredients

2 Tbs. freshly grated parmigiano reggiano

3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels

2 small (Italian) eggplant, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled (see How to grill eggplant ) 

Kosher salt

1/2 cup prepared basil pesto

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