Eggplant Caprese Stack Appetizers

Eggplant Caprese Stack Appetizers is a Mediterranean main course. This recipe serves 4. For $2.92 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 46g of fat, and a total of 628 calories. 1 person has tried and liked this recipe. A mixture of breadcrumbs, parmesan cheese, pine nuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate,

Ingredients

• 1 cup breadcrumbs
• 1 egg
• 1 large eggplant
• 1 cup basil
• 1 clove garlic
• 8 oz round of mozzarella
• 6 tbsp olive oil
• 0.25 cup parmesan cheese
• 0.33333334 cup pine nuts
• 2 large tomatoes

Instructions

1. Heat a large skillet over medium heat, adding 1-2 tbsp olive oil 2. Peel eggplant and cut into roughly 1/3 inch slices 3. Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish 4. Dip one slice of eggplant in egg and cover both sides 5. Let excess egg drip off, and dredge eggplant slice in breadcrumbs 6. Place in heated skillet and cook until golden brown on both sides 7. Repeat for remaining eggplant, adding a tbsp of olive oil to the skillet between each batch if necessary.For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 tbsp olive oil in a food processor 8. Blend until a smooth paste is formed.To form stacks, layer eggplant, tomato and mozzarella in desired arrangement. 9. Add a layer of pesto between two layers, or top stacks with the pesto.