Grilled Parmesan Crusted Egg Plant with Fresh Salsa and Pesto

Grilled Parmesan Crusted Egg Plant with Fresh Salsa and Pesto
1 Large Egg Plant, sliced into 1/4″ rounds
1 cup seasoned flour ( add salt and pepper to taste to the flour)
1 cup seasoned bread crumbs
1 cup shredded parmesan cheese
3 eggs beaten
1 tablespoon Creepin Quag™ Hot Sauce

Procedure:
Brush Egg Plant Rounds with the Hot Sauce
Dredge each piece in flour
Mix Bread Crumbs with Parmesan Cheese
Dip each flour coated Egg Plant into beaten egg
Coat both sides with the bread crumb/cheese mixture
Grill over low heat turning every 3 minutes
Will be done in 10 – 12 minutes. Caution do not burn coating, turn frequently
Serve Hot with a scoop of fresh salsa and a dollop of pesto

Spicy Pesto
3 cups Fresh Basil leaves
1 cup shredded parmesan cheese
1/4 cup garlic cloves
1/2 cup pine nuts
2/3 cup blended oil
1/3 cup olive oil
1 TBL Spittin Fire™

Procedure:
Place garlic and pine nuts in a food processor.
Turn on and blend well
Add Basil leaves and process
Add oil and blend until smooth
Add parmesan cheese and Spittin Fire Hot Sauce
Mix well, cover and refrigerate overnight to blend flavors

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