Aubergine Stack With Burrata & Pistachio Basil Pesto

Instructions

1. Preheat the oven to 220°C
2. Lay the eggplant out on kitchen paper and sprinkle both sides generously with salt. Leave for 15 minutes. 
3. Meanwhile, blitz the basil, rocket, garlic, pistachios, and salt in a food processor and gradually add half the olive oil.
4. Add the cheese and the remaining olive oil, taste and adjust salt
5. You can add more olive oil depending on your desired consistency, set aside
6. Blot the eggplants with more paper towels and season with salt and pepper
7. In separate containers, layout the 4 beaten eggs and the panko breadcrumbs seasoned with chilli flakes, garlic powder, Italian herbs, salt and pepper
8. Place each slice of eggplant egg into the egg mix, rolling to cover
9. Remove any excess, then roll in the breadcrumbs, making sure it is well and evenly coated
10. Place slices on a cooling rack on a baking sheet
11. Spray the tops of eggplant generously with oil spray and bake for about 8-10 minutes 
12. Turn each slice, and spray the other side and bake for an additional 8-10 minutes.
13. Remove from the oven to cool slightly.
14. Reduce the oven temperature to 175C
15. Start assembling the stack: Place a large slice of eggplant on the oven tray lined with parchment paper (you could use a cooking ring for each stack to keep it in place)
16. Spoon some marinara sauce over the eggplant and then a slice of burrata on top
17. Place another slice of eggplant on the burrata and repeat the process
18. Bake the stacks until the cheese has melted, about 10 minutes
19. Remove from the oven, transfer to your serving dish and drizzle with plenty of the pesto
20. Serve immediately 

TIP: If you have leftover pesto, then freeze it and use it on another day!

**My homemade marinara sauce can be found under ‘Sunday Spaghetti & Meatballs recipe on the blog**