Pesto Veggie Stacks Recipe

Name: Pesto Veggie Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts or chopped walnuts; 2 tablespoons grated Romano cheese; 3 garlic cloves, peeled; 1/2 cup plus 3 tablespoons olive oil, divided; 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 crumbled reduced-fat feta cheese

Servings: persons

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts or chopped walnuts
2 tablespoons grated Romano cheese
3 garlic cloves, peeled
1/2 cup plus 3 tablespoons olive oil, divided
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 crumbled reduced-fat feta cheese

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.
2
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.
3
Place four eggplant slices on an ungreased
4
. 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 350u00b0 for 5-8 minutes or until heated through. Serve immediately.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts or chopped walnuts, 2 tablespoons grated Romano cheese, and more.

Yes, Pesto Veggie Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Veggie Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions