
Eggplant and Tomato Sauce
Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings

Heat a large skillet over medium heat, adding 1-2 tbsp olive oil
Peel eggplant and cut into roughly 1/3 inch slices
Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish
Dip one slice of eggplant in egg and cover both sides
Let excess egg drip off, and dredge eggplant slice in breadcrumbs
Place in heated skillet and cook until golden brown on both sides
Add a layer of pesto between two layers, or top stacks with the pesto.
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