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Pesto Veggie Stacks

the.instructor's picture
  Basil leaves 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Pine nuts/Chopped walnuts 1⁄4 Cup (4 tbs)
  Grated romano cheese 2 Tablespoon
  Garlic 3 Clove (15 gm), peeled
  Olive oil 11 Tablespoon, divided (1/2 Cup Plus 3 Tablespoons)
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 2 , lightly beaten
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Eggplant/Large zucchini 8 (3-1/2 Inches Diameter)
  Tomato slices 4 (3 Inch Diameter)
  Crumbled reduced fat feta cheese 1⁄4 Cup (4 tbs)

For the pesto, place the first five ingredients in a food processor; cover and process until blended.
While processing, gradually add 1/2 cup oil in a steady stream until combined.
Set pesto aside.
Place the flour, eggs and bread crumbs in separate shallow bowls.
Dip eggplant in flour, then in eggs; then roll in crumbs.
Heat remaining oil in a large skillet; fry eggplant in batches for 1-2 minutes on each side or until golden brown.
Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet.
Top each with a tomato slice, 1 tablespoon feta cheese, 2 teaspoons pesto and the remaining eggplant.
Bake at 350° for 5-8 minutes or until heated through.

Recipe Summary

Side Dish

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