Eggplant Caprese Stacks

Ingredients

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

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Method

From foodista.com — read the original

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