• 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


  • 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


  • 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


  • 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