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Pesto Veggie Stacks Recipe
|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)|
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
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.