Eggplant Caprese Stack Appetizers

The method

1. 01

   Heat a large skillet over medium heat, adding 1-2 tbsp olive oil

2. 02

   Peel eggplant and cut into roughly 1/3 inch slices

3. 03

   Whisk one egg in a shallow dish, and place breadcrumbs in another shallow dish

4. 04

   Dip one slice of eggplant in egg and cover both sides

5. 05

   Let excess egg drip off, and dredge eggplant slice in breadcrumbs

6. 06

   Place in heated skillet and cook until golden brown on both sides

7. 07

   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

8. 08

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

9. 09

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