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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 1 eggplant large
- 1 cup breadcrumbs seasoned, see below
- 1 egg
- 8 ounces mozzarella round of
- 2 tomatoes large
- 1 cup pine nuts
- 1 cup fresh basil
- 1/4 cup grated Parmesan cheese fresh
- 1 clove garlic finely minced
- olive oil
Method
- Heat a large skillet over medium heat, adding 1-2 Tbsp olive oil
- Peel eggplant and cut into roughly 1/3 inch slices
- Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish
- Season breadcrumbs if desired, with salt, pepper, garlic powder and oregano
- Dip one slice of eggplant in egg and cover both sides
- Let excess egg drip off, and dredge eggplant slice in breadcrumbs
- Place in heated skillet and cook until golden brown on both sides
- Repeat for remaining eggplant, adding a Tbsp of olive oil to the skillet between each batch.
- For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 Tbsp olive oil in a food processor
- Blend until a smooth paste is formed, adding additional olive oil as needed.
- To form stacks, layer eggplant, tomato and mozzarella in desired arrangement. Add a layer of pesto between two layers, or top stacks with the pesto.
