Pesto Veggie Stacks Recipe

By Zopmama

Ingredients

• 3/4 cup Pesto
• 1/4 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup dry bread crumbs
• 8 slices eggplant or large zucchini (3-1/2 inches diameter)
• 4 slices tomato (3-inch diameter)
• 1/4 cup Parmesan Cheese, freshly grated
• 1 cup shredded Mozzarella Cheese

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1.
Place the flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant in the 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. ***As an alternative you may want to try grilling eggplant and zucchini slices.

2.
Place four eggplant slices on an ungreased baking sheet. Top each with a tomato slice, 1 tablespoon Parm. cheese, 1 Tablespoon pesto and remaining eggplant. (Cover and refrigerate remaining pesto for another use).

3. Bake at 350° for 5-8 minutes or until heated through. Serve immediately.
Yield: 4 servings.