Pesto Veggie Stacks Recipe

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Pesto Veggie Stacks
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Ingredients:

Directions:

  1. Place the first five ingredients in a food processor; cover and process until blended. While processing, gradually add 1/2 cup oil in a steady stream until combined. Set pesto aside.
  2. Place the flour, eggs and bread crumbs in separate shallow bowls. Dip eggplant in the flour, then in eggs, then roll in crumbs. Heat remaining oil in a large skillet; fry eggplant in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  3. Place four eggplant slices on an ungreased baking sheet. Top each with a tomato slice, 1 tablespoon cheese, 2 teaspoons pesto and remaining eggplant. (Cover and refrigerate remaining pesto for another use). Bake at 350° for 5-8 minutes or until heated through. Serve immediately. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 691.53 Kcal (2895 kJ)
Calories from fat 241.62 Kcal
% Daily Value*
Total Fat 26.85g 41%
Cholesterol 108.88mg 36%
Sodium 535.31mg 22%
Potassium 2341.05mg 50%
Total Carbs 93.33g 31%
Sugars 39.19g 157%
Dietary Fiber 29.05g 116%
Protein 26.15g 52%
Vitamin C 25mg 42%
Iron 2.3mg 13%
Calcium 412.4mg 41%
Amount Per 100 g
Calories 63.72 Kcal (267 kJ)
Calories from fat 22.26 Kcal
% Daily Value*
Total Fat 2.47g 41%
Cholesterol 10.03mg 36%
Sodium 49.32mg 22%
Potassium 215.7mg 50%
Total Carbs 8.6g 31%
Sugars 3.61g 157%
Dietary Fiber 2.68g 116%
Protein 2.41g 52%
Vitamin C 2.3mg 42%
Iron 0.2mg 13%
Calcium 38mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 17
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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