1 large eggplant
1 jar of store bought or homemade pesto
mozzarella cheese, one slice for each round of eggplant
1/4 cup breadcrumbs
1/4 grated parmesan cheese
2 garlic cloves
3-4 tablespoon fresh oregano
1/4 teaspoon red pepper flakes
salt and pepper to taste
Directions:Preheat your oven to 350 degrees. Place all of the breadcrumb topping ingredients into a food processor and pulse until everything is combined and chopped evenly; set aside. Slice your eggplant into 1-1 1/2 inch spirals. Spread a thin layer of pesto onto each round and place the eggplant into an oven proof baking dish lined with foil.
Place one slice of mozzarella onto each round of eggplant and sprinkle liberally with the breadcrumb topping.
Place in the oven for 15-20 minutes or until cheese is melted and gooey. Enjoy!