Eggplant Caprese Stack Appetizers

Eggplant Caprese Stack Appetizers

Eggplant Caprese Stack Appetizers

By foodista.com
30 minutes

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Details
  • Servings:   4
  • Calories:   628
  • Protein:   24g
  •  
  • Fiber:   7g
  • Sugar:   10g
  • Carb Total:   28g
  •  
  • Saturated:   13g
  • Fat Total:   47g
  •  
  • Weight Watchers:   19 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
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Ingredients
  • 1 cup breadcrumbs, seasoned (see below)
  • 1 egg
  • 1 large eggplant
  • 1 cup fresh basil
  • 1 clove garlic, finely minced
  • 1 8 oz round of mozzarella
  • 6 tbsp Olive oil
  • 1/4 cup fresh grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 large tomatoes
Instructions

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

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

Blend until a smooth paste is formed.To form stacks, layer eggplant, tomato and mozzarella in desired arrangement.

Add a layer of pesto between two layers, or top stacks with the pesto.

View original preparation instructions

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