5 eggplant pesto stacks Recipes

eggplant, salt, pesto sauce, grated mozzarella cheese (about 1 cup), grated fresh parmesan cheese or 4 tbsp romano cheese

eggplant, coarse salt, dried-tomato pesto, freshly grated monterey jack cheese (about 1 cup), freshly grated parmesan (about 1 oz)

fresh basil leaves, grated parmesan cheese, pine nuts or chopped walnuts, grated romano cheese, garlic cloves, peeled, olive oil, divided, king arthur unbleached all-purpose flour, eggs, lightly beaten, dry bread crumbs, eggplant or large zucchini (3-1/2 inches diameter), tomato (3-inch diameter), crumbled reduced-fat feta cheese

chicken breast fillets, halved lengthwise, red capsicums, quartered (bell peppers), eggplant , sliced lengthwise, zucchini , sliced lengthwise, olive oil, lemon juice, sea salt, black pepper, rocket (arugula), store-bought pesto sauce, whole-egg mayonnaise