PESTO VEGGIE STACKS

Pesto Veggie Stacks image

This recipe was developed out of desperation as I tried to keep up with the prolific "Great Green Zucchini" from our garden. My two daughters would start snacking on these before I could get them to the table. Even finicky vegetable eaters enjoy them. -Kathy Provost, Troy, New York

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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. , 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., Place four eggplant slices on an ungreased baking sheet. 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 350° for 5-8 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 20g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 241mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.