Eggplant Caprese Stacks

1. 1

   Heat a large skillet over medium heat, adding 1-2 Tbsp olive oil

2. 2

   Peel eggplant and cut into roughly 1/3 inch slices

3. 3

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

4. 4

   Season breadcrumbs if desired, with salt, pepper, garlic powder and oregano

5. 5

   Dip one slice of eggplant in egg and cover both sides

6. 6

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

7. 7

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

8. 8

   Repeat for remaining eggplant, adding a Tbsp of olive oil to the skillet between each batch.

9. 9

   For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 Tbsp olive oil in a food processor

10. 10

    Blend until a smooth paste is formed, adding additional olive oil as needed.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.