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Ingredients

• 1 cup breadcrumbs, seasoned (see below)
• 1 egg
• 1 large eggplant
• 1 cup fresh basil
• 1 clove garlic, finely minced
• 1 8 oz round of mozzarella
• 6 tbsp Olive oil
• 1/4 cup fresh grated Parmesan cheese
• 1/3 cup pine nuts
• 2 large tomatoes

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Ready In 30 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Heat a large skillet over medium heat, adding 1-2 tbsp olive oil
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Step 2

• Peel eggplant and cut into roughly 1/3 inch slices
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Step 3

• Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish
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Step 4

• Dip one slice of eggplant in egg and cover both sides
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Step 5

• Let excess egg drip off, and dredge eggplant slice in breadcrumbs
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Step 6

• Place in heated skillet and cook until golden brown on both sides
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Step 7

• Repeat for remaining eggplant, adding a tbsp of olive oil to the skillet between each batch if necessary.For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 tbsp olive oil in a food processor
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Step 8

• Blend until a smooth paste is formed.To form stacks, layer eggplant, tomato and mozzarella in desired arrangement.
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Step 9

• Add a layer of pesto between two layers, or top stacks with the pesto.
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