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Pesto Veggie Stacks Recipe

Pesto Veggie Stacks Recipe photo by Taste of Home

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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

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Pesto Veggie Stacks Recipe

Prep: 30 min. Bake: 5 min.

Yield: 4 Servings

30 5 35

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

Directions

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. Yield: 4 servings.

Nutritional Facts 1 serving equals 260 calories, 20 g fat (4 g saturated fat), 110 mg cholesterol, 241 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Pesto Veggie Stacks in Taste of Home August/September 2008, p27

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

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Pesto Veggie Stacks

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Reviewed on Aug. 15, 2012 by williamsegraves

A fantastic way to eat eggplant!

Reviewed on Aug. 05, 2011 by hokiechic99

This was a hit! I used store bought pesto because making it here overseas would be difficult. It tastes amazing and is easy to prepare. I like the idea of using different kinds of cheese, I may venture out the next time I make it. I'm sure this will be a regular meal for us!

Reviewed on Aug. 27, 2009 by pelasky

These are one of our favorite meals. We have also used mozza instead of feta and we fry the zucchini on a griddle instead of using the oil. Highly recommend!

Reviewed on Aug. 10, 2009 by reneeasmith

I made these with eggplant & followed the recipe except I used mozzarella instead of the feta. My husband is not fond of eggplant but enjoyed them and said he would eat them again!!! YIPEE!! I could not stay our of them I truly loved them.

I am making them again tonight but w/a purchased pesto. REALLY worth trying if you like eggplant.