Ingredients
1/2 cup olive oil
1/2 cup flour
salt and pepper to taste
1 egg, beaten
1 cup finely-crushed cracker crumbs
2 large zucchini or 1 eggplant
2 tomatoes
1/4 cup pesto
Preparation
Preheat oven to 375. Heat olive oil in large skillet. Slice vegetables about 1/2-inch thick. Dredge zucchini or eggplant slices through flour seasoned with salt and pepper; then egg; and finally in cracker crumbs. Fry in batches quickly (1-2 minutes per side) in olive oil, then place on cookie sheet and bake 5-8 minutes. Arrange fried vegetable slices into four towers, alternating with tomato slices. Top with 1 T pesto each.
