Pesto Veggie Stacks Recipe
Pesto Veggie Stacks Recipe photo by Taste of Home

Pesto Veggie Stacks Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 5 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pesto Veggie Stacks in Taste of Home August/September 2008, p27

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.

Reviews for Pesto Veggie Stacks

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2012

"A fantastic way to eat eggplant!"

MY REVIEW
Reviewed Aug. 5, 2011

"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!"

MY REVIEW
Reviewed Aug. 27, 2009

"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!"

MY REVIEW
Reviewed Aug. 10, 2009

"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."

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