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1
Special equipment: a 4-inch square cookie cutter
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2
In a blender, combine the pine nuts, basil, parsley, 6 tablespoons of the olive oil and 1/4 cup of the Parmesan.
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Blend on high until smooth.
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4
(TIP: Add 2 ice cubes to the blender to reduce the heat from the motor, which will ruin the color.)
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5
Season with salt and pepper.
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6
Store in an airtight container until needed.
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7
Slice the eggplants into 1/4-inch rounds.
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8
With a 4-inch square cookie cutter, cut out 12 portions.
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9
Season with salt and pepper and set aside.
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10
Cut thin slices of mozzarella trimmed to fit the top of the eggplant slices.
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11
Set aside until needed.
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12
Preheat the oven to 400 degrees F.
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13
To set up a breading station, put the flour in a shallow bowl and the eggs in a second shallow bowl.
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14
In a third shallow bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan.
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15
Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb mixture.
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16
Shake off the excess breadcrumbs.
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17
Pour canola oil into a wide-bottomed pot to a depth of 1 1/2 inches and heat over medium heat until a deep-frying thermometer inserted in the oil registers 350 degrees F (or use a deep fryer).
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18
Put the cherry tomatoes on a baking sheet and coat with the remaining 2 tablespoons olive oil.
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19
Season with salt.
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20
Roast in the oven until blistered, about 5 minutes.
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21
Fry the breaded eggplant cut-outs in the hot oil until golden brown, about 3 minutes on each side.
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22
Drain on a paper towel-lined baking sheet.
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23
On a new baking sheet lined with parchment paper, arrange the eggplant pieces.
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24
Top with the mozzarella pieces.
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25
Put in the oven or under the broiler until the mozzarella is melted.
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26
To plate: Put a dollop of the pesto on the bottom of each plate.
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27
Place an eggplant/mozzarella piece on top and garnish with a blistered tomato.
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28
Drizzle with olive oil and serve.
