Eggplant Caprese Stacks

Directions

1. 1
   Heat a large skillet over medium heat, adding 1-2 Tbsp olive oil
2. 2
   Peel eggplant and cut into roughly 1/3 inch slices
3. 3
   Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish
4. 4
   Season breadcrumbs if desired, with salt, pepper, garlic powder and oregano
5. 5
   Dip one slice of eggplant in egg and cover both sides
6. 6
   Let excess egg drip off, and dredge eggplant slice in breadcrumbs
7. 7
   Place in heated skillet and cook until golden brown on both sides
8. 8
   Repeat for remaining eggplant, adding a Tbsp of olive oil to the skillet between each batch.
9. 9
   For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 Tbsp olive oil in a food processor
10. 10
    Blend until a smooth paste is formed, adding additional olive oil as needed.
11. 11
    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.