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Baked Eggplant with Pistachio Pesto and Goat Cheese

Citronlimette
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

Basil, dried

1/2 cup

Basil, fresh leaves

1

Eggplant, trimmed, cut into 12 slices, large

2

Garlic cloves

1

Lemon, juice of half

3

Tomatoes, large

4

Egg whites, large

1/2 cup

Marinara sauce, homemade or store-bought

1/4 cup

Pesto

1

Pistachio pesto

1/4 cup

All-purpose flour

1/4 tsp

Black pepper

1

Black pepper, Freshly ground

1

Kosher salt

1/2

Olive oil, extra-virgin

1/2 cup

Pistachio

3/4 cup

Bread crumbs, plain dry

1/2 cup

Goat cheese

2 tbsp

Parmesan cheese, grated