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Pesto Eggplant Parmesan Stacks

March 27, 2013

Pesto Eggplant Parmesan Stacks

It’s difficult not eating meat! I guess you can say I haven’t officially started my vegetarian endeavors after I had tacos last night and a quarter of a burger earlier today.  It has been fun exploring different vegetarian and vegan recipes on Pinterest, if only I could execute them more regularly!

I love eggplant parmesan. I can’t get enough when I go to Italian restaurants. In fact, at almost any restaurant I visit, if eggplant parmesan is an option, I go for it! I have been looking for a recipe that is easy to replicate and provides for great texture.  I love it when the eggplant is crisp and flavorful!  I have adapted the following recipe and my husband loved it 😉  Definitely adding it to the rotation!

Pesto Eggplant Parmesan Stacks

Adapted from Citronlimette

Pesto Eggplant Parmesan Stacks

Ingredients:

  • 1/2 cup all-purpose flour
  • 2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 4 large egg whites, lightly beaten
  • 1 1/2 cup plain dry bread crumbs
  • 2 large eggplant, trimmed, cut into slices
  • 2 large tomatoes, sliced
  • 1 cup marinara sauce , homemade or store-bought
  • 1/2 cup pesto (my favorite is from Costco and Trader Joe’s)
  • ½ cup goat cheese, crumbled
  • 1/2 cup grated Parmesan cheese

Pesto Eggplant Parmesan Stacks

Directions:

  1. Preheat the oven to 450°F. Coat a large baking sheet and an 11″ x 7″ baking dish with cooking spray.
  2. Combine the flour, basil, and pepper in a bowl. Pour the egg whites into a second bowl, and pour the bread crumbs and parmesan into a third bowl. Working one slice at a time, coat the eggplant with the flour mixture. Then dip into the egg mixture, shaking off the excess, and then cover both sides in bread crumbs and parmesan. Place the slice on the prepared baking sheet and repeat with the remaining eggplant slices, being sure to arrange them in a single layer on the baking sheet. Lightly spray the eggplant with cooking spray. Bake 10 minutes, turn the slices, and bake for another 8 minutes.
  3. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread ½ Tablespoon of the marinara sauce and ½ Tablespoon of the pistachio pesto on top of each one, then generously sprinkle goat cheese. Top each with tomato rings. Add another layer of eggplant, sauce, pesto, goat cheese and tomato rounds and top with the rest of the crumbled goat cheese and sprinkle some parmesan on top.
  4. Preheat the oven to 400F.
  5. Drizzle some olive oil on top of each stack and bake for 15 minutes.

Pesto Eggplant Parmesan Stacks

Eat and enjoy!  Thanks for stopping by!!

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6 Comments leave one →
  1. March 27, 2013 3:12 pm

    You always make some good food. I shared this on FB for my fans because I think they will enjoy this. Come check out my nightly What’s for Dinner post and share your recipes with my fans! Cheers mate.

  2. March 27, 2013 3:24 pm

    I just had a small salad and I find myself drooling over your post….so not fair! But hope prevails….I do believe I have some eggplant in the fridge……so thank you for sharing your awesome recipe…..let’s go see if I have the ingredients to make it tonight!

  3. March 27, 2013 3:27 pm

    This presentation is beautiful! I love it!

  4. March 27, 2013 4:31 pm

    I love eggplant! This looks so yummy, will have to make it soon.

  5. March 27, 2013 6:37 pm

    oh you have me soooo hungry , i cant wait to try this out.

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