Pesto Veggie Stacks Recipe
Ingredients
| Basil leaves | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1/4 cup pine nuts or chopped walnuts | ||
| Romano cheese | 2 Tablespoon, grated | |
| Garlic | 3 Clove (5gm), peeled | |
| 1/2 cup plus 3 tablespoons olive oil, divided | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Zucchini slice | 8 | |
| Tomato Slices | 4 | |
| 1/4 cup crumbled reduced-fat feta cheese | ||
Directions
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.
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.
Chef
