Baked Eggplant with Pesto and Goat Cheese

Baked Eggplant with Pesto and Goat Cheese
Ingredients
¼ cup all-purpose flour
1 teaspoon dried basil
¼ teaspoon black pepper
4 large egg whites, lightly beaten
¾ cup plain dry bread crumbs
1 large eggplant, trimmed, cut into 12 slices
3 large tomatoes
½ cup marinara sauce , homemade or store-bought
¼ cup pesto
½ cup goat cheese, crumbled
2 tablespoons grated Parmesan cheese
Pistachio Pesto
½ cup shelled pistachio
½ cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste