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Green Tomato Parmesan Stacks with Red Pesto

Green Tomato Parmesan Stacks with Red Pesto is a seasonal twist on Eggplant Parmesan that replaces the breaded eggplant with firm green tomatoes and wedges it between layers of mozzarella, Parmesan crisps, and red pesto sauce for a delicious meat-free main.
Course Main
Cuisine Vegetarian
Servings 4 stacks
Author Shelly Westerhausen

Ingredients

  • 3 large green tomatoes , sliced thick into 8 pieces
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup whole milk
  • 1 Tbsp olive oil

For the Roasted Red Pepper Pesto:

  • 1 cups roasted red pepper , chopped
  • 1/4 cup raw almonds
  • 1/4 cup Parmesan
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • Salt / Pepper

For the Parmesan Crisp:

  • 1 cup shredded Parmesan
  • 8 ounces fresh mozzarella , sliced into 8 pieces
  • Microgreens or basil , for garnish (optional)

Instructions

  1. For the tomatoes: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a shallow dish, place breadcrumbs and set aside. In a shallow bowl, whisk together the egg and whole milk. Dunk one tomato slice in the egg mixture and then pat each side in the breadcrumbs to coat it. Transfer the coated slice onto a prepared baking sheet and repeat with the rest of the slices. Brush one Tbsp olive oil over the tomatoes and bake for 15 to 20 minutes or until slightly browned. Transfer to a cooling rack or plate and set aside
  2. For the Pesto: Meanwhile, transfer roasted red pepper, almonds, 1/4 cup Parmesan, garlic cloves, 2 Tbsp and olive oil into a food processor. Pulse until a chunk sauce has formed, about 30 seconds. Season with salt and pepper.
  3. For the Parmesan Crisps: Up the oven temperature to 400 degrees. Reusing the parchment paper and baking sheet you used for the tomatoes, place heaping Tbsp mounds onto the baking sheet, two inches apart. Bake for six to eight minutes or until golden. Remove from heat and let cool before handling (so they firm up).
  4. To assemble: Place a piece of tomato onto four separate plates. Top each piece with a piece of mozzarella, two Tbsp sauce, and a Parmesan crisp. Repeat until all the components are used up and garnish. Serve warm right away.