Eggplant Caprese Stacks

Ingredients

• •1 cup breadcrumbs
• •1 egg
• •1 large eggplant
• •1 cup basil
• •1 clove garlic
• •8 oz mozzarella cheese
• •6 tbsp olive oil
• •¼ cup parmesan cheese
• •⅓ cup pine nuts
• •2 large tomatoes

Method

Adapted from foodista.com

1. 1Heat a large skillet over medium heat, adding 1-2 tbsp olive oil.
2. 2Peel eggplant.
3. 3Cut into roughly ⅓ inch slices.
4. 4Whisk one egg in a shallow dish.
5. 5Place breadcrumbs in another shallow dish.
6. 6Dip one slice of eggplant in egg.
7. 7Cover both sides.
8. 8Let excess egg drip off, and dredge eggplant slice in breadcrumbs.
9. 9Place in heated skillet.
10. 10Cook until golden brown on both sides.
11. 11Repeat for remaining eggplant, adding a tbsp of olive oil to the skillet between each batch if necessary.
12. 12For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 tbsp olive oil in a food processor.
13. 13Blend until a smooth paste is formed.
14. 14To form stacks, layer eggplant, tomato and mozzarella in desired arrangement.
15. 15Add a layer of pesto between two layers, or top stacks with the pesto.