1 large egg
1/2 cup ground golden flaxseeds
ground black pepper
1 1/5 cups tomato sauce
1/2 cup basil pesto
1/2 cup shredded provolone cheese
1/4 cup Parmezan
Preheat ovem to 400F
Beat the eggs. On a plate, combine the flaxseeds, pepper and salt. Dip the eggplant slices into the egg and then into the flaxseeds mixture.
Arrange the eggplant slices on the baking sheet. Drizzle with the oil. Bake for 30min or until golden and tender.
Meanwhile, in a bowl combine the tomato sauce and pesto. Spread some sauce on the bottom of the baking sheet. Arrange half of the cooked eggplants slices on the top. Spoon on half of the remaining sauce and sprinkle with cheese. Top with remaining eggplant slices. Spoon on the remaining sauce and sprinkle with the remaining cheese.