Pesto Eggplant Parm Recipe

Preheat oven to 350 degrees.

Skin eggplants and thinly cut into 36 slices. Lay the slices on a baking sheet, salt them, and let them sit for 10-20 minutes. Save a few pieces of the eggplant skin.

In three bowls put the flour, eggs, and breadcrumbs in separate bowls. Heat olive oil in frying pan over medium heat. Dredge each eggplant slice in first the flour, then eggs, and lastly breadcrumbs. Place slices in the frying pan, cooking each side until lightly browned. Remove eggplant from pan and place on paper towel to dry.

Grease a muffin tin and assemble as follows: Marinara, eggplant slice, pesto, shredded mozzarella. Repeat again until you reach the third eggplant slice.

Put in oven for 20-30 minutes, until cheese appears melted, and edges are beginning to brown.

While it’s baking, slice the eggplant skin into small strips and in a pan, quickly fry them in olive oil. Place on paper towel when done.

When done, flip over muffin tin to knock out the eggplant parmesans.

Top with pesto, marinara, a sprinkle of parmesan, and the eggplant skins.

For the marinara:

1. In a saucepan heat the olive oil on medium heat.

2. Add the onion and saute for 5-8 minutes until onions are translucent and soft.

3. Add the garlic and continuously stir for another minute.

4. Add the fresh parsley and dried oregano and stir continuously for another minute until you smell the fragrant herbs.

5. Add the can of crushed tomatoes, salt and pepper and stir. Bring to a boil.

6. Once the sauce boils reduce it to low heat and simmer for 20 minutes.

For the pesto:

Add basil, garlic, parmesan, and lemon juice to food processor. Pulse until coarsely mixed together, scrape sides.

While keeping the food processor on high, slowly add the olive oil. Wait until desired consistency.