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Pesto Veggie Stacks

 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.


  • 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


  • 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.
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.