Preheat the oven to 375 F
Heat 1/4 cup of the EVOO in a large skillet over medium-high heat.
Line up three shallow dishes on your counter. Add the flour to the first, the eggs to the second, and the bread crumbs, grated cheese, parsley, lemon zest, and garlic to the last. Beat the eggs with a splash of water.
Cut the top and bottom off the eggplants, slice the skin off of each side, then cut each eggplant lengthwise into 4 steaks, each 1 to 1/5 inches thick. Coat all 8 steaks first in the flour, then in the beaten egg, and finally in the cheesy bread crumbs.
Working in 2 batches, brown 4 of the breaded eggplant steaks in the hot oil until golden, about 2 minutes on each side, then lay them on a baking sheet and place in the oven to stay warm. (If you place the eggplant steaks on a wire rack set onto the baking sheet they will get extra crispy.) Wipe out the pan and heat the remaining 1/4 cup of EVOO. Repeat the browning process, then transfer all the steaks to the oven and finish cooking through, 10 minutes.
While the eggplant steaks are in the oven, heat the tomatoes and their juices in a small sauce pot over medium-high heat. Mash up the tomatoes with a potato masher or wooden spoon, season with salt and pepper, and stir in the tomato paste. Once the tomatoes come up to a bubble, simmer for 5 minutes, then remove from the heat. Stir in the pesto.
Remove the steaks from the oven and switch on the broiler.
On the baking sheet, stack one eggplant steak topped with a little sauce, then another steak, another ladle of sauce and one quarter of the mozzarella. Make 8 stacks total. Brown the eggplant stacks under the broiler to melt the cheese. Serve and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 214 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 99mg||30 %|
|Sodium 539.7mg||19 %|
|Potassium 132.8mg||3 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.4g|
|Protein 16.7g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 359
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