Eggplant Pesto Parmesan Lasagna
INGREDIENTS
•
3 lbs beefsteak tomatoes
•
1 lb Roma tomatoes
•
1 Tbsp extra-virgin olive oil
•
1 tsp kosher salt
•
1/2 tsp ground black pepper
•
5 garlic cloves, unpeeled
•
2 sweet red bell peppers
•
1/4 cup pitted kalamata olives
•
1 t dried oregano
•
1/2 tsp dried red pepper
•
2 tsp balsamic vinegar
•
1 1/2 large eggplant (about 1 pound each)
•
3 large eggs
•
6 Tbsp your favorite pesto sauce
•
1/2 cup all-purpose flour
•
1/4 cup cornflour
•
1/2 tsp kosher salt
•
1/4 tsp ground black pepper
•
2 cup shredded mozzarella cheese, divided
•
1 cup Parmesan cheese
•
1/2 cup Panko breadcrumbs
•
1 tsp dried oregano
•
1 Tbsp extra-virgin olive oil
Comments & Reviews
Just A Pinch Sweepstakes