Pesto Veggie Stacks Recipe


Health IndexAverageCuisine
Main Ingredient


 Basil leaves2 Cup (32 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Pine nuts/Chopped walnuts1⁄4 Cup (4 tbs)
 Grated romano cheese2 Tablespoon
 Garlic3 Clove (15 gm), peeled
 Olive oil11 Tablespoon, divided (1/2 Cup Plus 3 Tablespoons)
 All purpose flour1⁄4 Cup (4 tbs)
 Eggs2 , lightly beaten
 Dry bread crumbs1⁄2 Cup (8 tbs)
 Eggplant/Large zucchini8 (3-1/2 Inches Diameter)
 Tomato slices4 (3 Inch Diameter)
 Crumbled reduced fat feta cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3238 Calories from Fat 2089

% Daily Value*

Total Fat 238 g365.8%

Saturated Fat 44.8 g224%

Trans Fat 0 g

Cholesterol 509 mg

Sodium 1704.8 mg71%

Total Carbohydrates 222 g73.9%

Dietary Fiber 100.2 g400.8%

Sugars 72.1 g

Protein 94 g187.3%

Vitamin A 93.7% Vitamin C 138%

Calcium 149.2% Iron 92.9%

*Based on a 2000 Calorie diet


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.