Eggplant Caprese Stack Appetizers

Heat a large skillet over medium heat, adding 1-2 tbsp olive oilPeel eggplant and cut into roughly 1/3 inch slicesWhisk one egg in a shallow dish, and place breadcrumbs in another shallow dishDip one slice of eggplant in egg and cover both sidesLet excess egg drip off, and dredge eggplant slice in breadcrumbsPlace in heated skillet and cook until golden brown on both sidesRepeat for remaining eggplant, adding a tbsp of olive oil to the skillet between each batch if necessary.For the pesto, combine washed basil, pine nuts, Parmesan, garlic and 3 tbsp olive oil in a food processorBlend until a smooth paste is formed.To form stacks, layer eggplant, tomato and mozzarella in desired arrangement.

Add a layer of pesto between two layers, or top stacks with the pesto.