Ingredients
1-1/2 cups fresh cilantro leaves2 tablespoons olive oil2 tablespoons grated Parmesan cheese1/2 small onion, halved1 jalapeno pepper, seeded and halved1 tablespoon pine nuts, toasted1 tablespoon lime juice1 garlic clove, peeledTOMATOES:1 cup all-purpose flour2 large eggs, beaten1-3/4 cups panko bread crumbs1/4 teaspoon salt1/4 teaspoon pepper4 medium green tomatoes, cut into 1/4-inch slices6 tablespoons olive oil3/4 cup crumbled goat cheese
Preparation
For the pesto, place the first 8 ingredients in a food processor; cover and process until finely chopped. Set aside.
Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip tomato slices into flour, eggs, then bread crumb mixture.
In a large skillet, fry tomatoes in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Layer 12 tomato slices with 1 tablespoon pesto and 1 tablespoon goat cheese; top with remaining tomato slices. Serve warm.
