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Pesto Veggie Stacks Recipe

Pesto Veggie Stacks Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 260 calories, 20g fat (4g saturated fat), 110mg cholesterol, 241mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 8g protein.

Reviews for Pesto Veggie Stacks

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Reviewed Aug. 15, 2012

"A fantastic way to eat eggplant!"

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!"

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!"

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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