Joanna's Eggplant Stacks

Egg Wash (egg, milk)
Plain bread crumbs (panko work best; sometimes I mix is dried parsley and/or oregano)
eggplants, cut in 1/3 inch slices
pesto
fresh mozzarella ball, sliced
roasted red peppers, rinsed, patted dry
olive oil spray

Preheat oven to 375 degrees.  Spray baking sheet with olive oil.  Dip eggplant slices in egg wash and then coat with bread crumbs.  Place on baking sheet.  Spray top of eggplant slices with a light coat of olive oil.  Bake until desired crispiness is reached, flipping half way through.  I usually bake for 20 minutes, each side.  Remove from oven and let cool on cooling rack.

Assemble stacks - eggplant slice, pesto, mozzarella, roasted red pepper. 


To eat immediately - bake at 375 degrees for 10 minutes, until cheese is melted.
To freeze: wrap tightly, freeze.  On baking day, you can bake them directly from the freezer.  375 degrees, for approximately 30 minutes.   Check after 20 minutes and turn the stack over.