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Pesto Veggie Stacks

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

4 ServingsPrep: 30 min. Bake: 5 min.

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

2 of 2

Pesto Veggie Stacks (continued)

Directions (continued)

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.

Nutrition 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.