Ingredients Jump to Instructions ↓

  1. 2 cups fresh basil leaves

  2. 1/2 cup grated Parmesan cheese

  3. 1/4 cup pine nuts or chopped walnuts

  4. 2 tablespoons grated Romano cheese

  5. 3 garlic cloves, peeled

  6. 1/2 cup plus 3 tablespoons olive oil, divided

  7. 1/4 cup all-purpose flour

  8. 2 eggs, lightly beaten

  9. 1/2 cup dry bread crumbs

  10. 8 slices eggplant or large zucchini (3-1/2 inches diameter)

  11. 4 slices tomato (3-inch diameter)

  12. 1/4 cup crumbled reduced-fat feta cheese

Instructions Jump to Ingredients ↑

  1. Place the first five ingredients in a food processor; cover and process until blended. 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 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. Place four eggplant slices on an ungreased baking sheet. Top each with a tomato slice, 1 tablespoon cheese, 2 teaspoons pesto and remaining eggplant. (Cover and refrigerate remaining pesto for another use). Bake at 350° for 5-8 minutes or until heated through. Serve immediately. Yield: 4 servings.


Send feedback