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Receta Eggplant Pesto Parmigiana Casserole: #Farmer’s Market Dinner
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Ingredientes
- Chunky Roasted Tomato Sauce
- 3 lbs beefsteak tomatoes
- 1 lb Roma tomatoes
- 1 T extra-virgin olive oil
- 1 t kosher salt
- 1/2 t ground black pepper
- 5 garlic cloves, unpeeled
- 2 sweet red bell peppers
- 1/4 c pitted kalamata olives
- 1 t dried oregano
- 1/2 t dried red pepper
- 2 t balsamic vinegar
- Eggplant Pesto Parmesan
- 1 1/2 large eggplant (about 1 pound each)
- 3 large eggs
- 6 T your favorite pesto sauce
- 1/2 c all-purpose flour
- 1/4 c cornflour
- 1/2 t kosher salt
- 1/4 t ground black pepper
- 2 c shredded mozzarella cheese, divided
- 1 c Parmesan cheese
- 1/2 c Panko breadcrumbs
- 1 t dried oregano
- 1 T extra-virgin olive oil
View Full Recipe at The Wimpy Vegetarian
