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Breaded Zucchini & Eggplant Pasta w/ Chive-Basil Pesto

5 from 1 vote
Servings 4 -5

Ingredients
  

  • 1 medium zucchini thinly sliced
  • 1 medium eggplant thinly sliced
  • 1/2 cup flour
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1/2 cup Italian bread crumbs
  • 2 to matoes chopped
  • 1 box linguini pasta
  • 1/2 cup shredded mozzarella cheese
  • 1 large bunch chives
  • 1 bunch basil
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1/4 cup Marcona almonds
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2-2/3 cup olive oil

Instructions
 

  • Preheat the oven to 375F.
  • For the breaded veggies, prepare three bowls, one with flour, one with the beaten eggs, and one with the mixed panko and Italian bread crumbs.
  • One at a time, coat each slice in flower, dip in the egg wash, then coat with bread crumbs.
  • Place each coated veggie on a greased baking sheet. Bake at 375F until crispy and golden brown (about 30 minutes). If they are not crispy after 30 minutes, turn on the broiler for a few minutes to finish.
  • Meanwhile, cook the pasta to desired doneness. For the pesto, combine the chives, basil, garlic, lemon juice, almonds, salt and pepper in a food processor and process until smooth (about 1 minute).
  • Slowly add the olive oil to the mixture while continuing to process. Once a thick pesto is formed, stop adding oil.
  • Toss the pasta with pesto and tomatoes, then top with mozzarella and breaded veggies to serve.