5/5
(1 Votes)
Ingredients
- 2 med eggplants
- 2 pints grape tomatoes
- pesto sauce (Kirkland is great)
- fresh mozzarella, sliced
- Marinara, homemade preferable
- Italian bread crumbs - Panko or reg
- parmesan
- garlic salt
- eggs
- olive oil
Preparation
Step 1
Preheat oven to 400. Peel and slice the eggplants. Dip in eggs and then seasoned breadcrumbs mixed with parmesan and garlic salt. (I mix about 3 parts breadcrumbs to 1 part parmesan and garlic salt to taste.) Line baking sheet with foil and coat with a good layer of olive oil. "Fry" eggplant stacks in a 400 oven for about 30 minutes (until browned), flipping over half way.
Toss tomatoes with olive oil, salt and pepper and roast at 400 for 8-10 minutes.
To assemble, start with an eggplant slice and top with about 1 T. pesto or to taste. Add a few grape tomatoes and then another slice of eggplant. Add the mozzarella slice and then another slice of eggplant. Top with marina and parmesan. Bake at 400 for 20-30 minutes.