Using a sharp knife, cut eggplant into quarter-inch “hasselback” slices almost all the way through – you can use chopsticks to stop yourself from completely cutting through the eggplant. It is important to make sure slices are not too thick.

Sprinkle salt over eggplant and place cut side down onto a paper towel. Allow to sit for 30 minutes – the paper towel should be damp.

Preheat oven to 375 degrees Fahrenheit.

Wipe between eggplant slices to completely dry eggplant.

Sprinkle flour all over eggplant, making sure that everywhere, including in between slices, are lightly coated.

Brush egg onto eggplant, including in between slices.

Mix crumbs with one tablespoon pesto. Coat eggplant well with crumb mixture (including in between slices). If there are any leftover crumbs, do not discard yet. Drizzle on a bit of olive oil.

Bake in greased pan for about 20 minutes and check the eggplant – separate slices if they are sticking together and add additional crumbs if needed. Return to oven and bake for an additional 15 minutes, until crumbs are starting to crisp but not burn. 

In the meantime, mix together cheeses and remaining two tablespoons pesto.

Stuff mixture between each eggplant slice.

Return to the oven for another 10 minutes, until cheese has melted nicely.

Serve drizzled with additional pesto sauce and with tomato sauce to dip.

Blend all ingredients. Add oil slowly to achieve desired consistency for whatever dish you’re making.