Ingredients:
- Egg Plant, sliced
- Basil, dry
- Black Pepper
- Egg Whites
- Bread Crumbs
- Tomatoes sliced
- Marinara sauce
- Goat cheese
- Pistachio
- Basil leaves
- Lemon juice
- Garlic cloves
- Extra virgin olive oil
- Kosher salt
Eggplant:
- Heat the oven to 450F and coat a large baking sheet with oil or cooking spray
- Combine the flour basil and pepper in a bowl, the egg whites into a second bowl and bread crumbs into a third bowl to set up a breading station
- Bread the eggplant by going from flour to egg to crumbs, may need a second coating depending on adhesion
- Place slices on baking sheet and spray the top with oil or cooking spray.
- Bake for ten minutes then flip the slices and bake for an additional 8 minutes. While these are baking prepare the pesto
Pesto:
- Place the basil leaves, pistachios, olive oil, garlic cloves, lemon juice and salt into the food processor and blend until smooth
- Transfer into a clean storage container
Assemble:
- Place the eggplant slices side by side in a baking dish
- Place marinara sauce and pistachio pesto on top of each slice then sprinkle with goat cheese crumbles
- Place a tomato slice over each and repeat the sauce/pesto/cheese process
- Place a second eggplant layer on top of the tomato layer followed by sauce/pesto/cheese and finish with a tomato topped with cheese
- Bake for 15 minutes
- Remove from oven and plate
- Garnish with balsamic or basil leaf as desired