Pesto Veggie Stacks
2 C. fresh basil leaves
1/2 C. grated Parmesan cheese
1/4 C. pine nuts or chopped walnuts
2 T. grated Romano cheese
3 garlic cloves peeled
1/2 C. plus 3 T. olive oil, divided
1/4 C. all purpose flour
2 eggs, lightly beaten
1/2 C. dry bread crumbs
8 slices eggplant or large zucchini
4 slices tomato
1/4 C. crumbled reduced fat feta cheese
Place the first 5 ingredients in a food processor; cover and process until
blended. While processing, gradually add 1/2 C. oil in a steady stream until
combined. Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip eggplant
in 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 T. cheese, 2 t. 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.