This Pesto Eggplant Parmesan recipe is the perfect dinner dish. Packed with flavor, it's easy to make and can be on the table in no time. Start by slicing the eggplant into thin rounds. Next, spread a layer of pesto on each round.
Then, top with a layer of mozzarella cheese and a sprinkling of Parmesan cheese. Bake in a preheated oven until the cheese is melted and bubbly. Serve immediately. Enjoy!
Eggplant, a delicious and versatile vegetable
Eggplant is a delicious and versatile vegetable that can be used in a variety of dishes. Perhaps its most popular use is in Eggplant Parmesan, where it is layered with mozzarella cheese and tomato sauce and baked to perfection. However, eggplant can also be grilled, roasted, or even made into pesto. It is a healthy option as well, as it is low in calories and fat but high in fiber and vitamins. Whether you are looking for a new way to enjoy your veggies or simply want to try something different, eggplant is a great option.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
The goodness of Pesto Eggplant Parmesan
Pesto Eggplant Parmesan is a good dish. Pesto is made of basil, pine nuts, garlic, Parmesan cheese, and olive oil. Eggplant Parmesan is made of eggplant, mozzarella cheese, tomato sauce, and Parmesan cheese. Pesto has antioxidants that can help protect your cells from damage. It also has anti-inflammatory properties that can help reduce swelling. Eggplant Parmesan has vitamins A and C, which can help boost your immune system. It also has fiber and protein, which can help you feel fuller longer. Pesto Eggplant Parmesan is a good dish because it has the goodness of pesto and eggplant parmesan.
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4
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Ingredients
2 T. olive oil, divided
1 large eggplant, thinly sliced
1-½ c. marinara sauce, homemade or store-bought
½ c. basil pesto, homemade or store-bought
1 7-oz. ball of fresh mozzarella cheese, thinly sliced
¼ c. parmesan cheese, shredded
½ c. fresh basil, chopped
Sea salt and black pepper to taste
Instructions
Directions:
- Preheat the oven to 400° F and grease a large rimmed baking sheet with onea tablespoon of olive oil.
- Arrange the prepared eggplant slices on the greased baking sheet and place in the oven to roast until nicely browned around the edges, around 20 minutes.
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the casserole dish. Top with half of the marinara, half of the pesto, and half of the mozzarella cheese. Repeat for the second layer and finish by sprinkling the parmesan on top. You can also use a smaller baking dish and make more layers for taller eggplant parmesan.
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. Top with fresh parsley and serve immediately. Enjoy!
Substitutions
Pesto Eggplant Parmesan is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. While the traditional recipe calls for eggplant, there are a variety of substitutes that can be used in its place. For example, zucchini, summer squash, or even sweet potatoes would work well in this dish. Additionally, the pesto can be made with any type of nut or seed butter, such as almond butter or sunflower seed butter.
The Parmesan cheese can also be substituted with any other type of hard cheese, such as Pecorino Romano or Asiago. With so many possible variations, there is no need to feel limited by the traditional recipe. Pesto Eggplant Parmesan is a versatile dish that can be tailored to suit any taste.
Variations
Pesto Eggplant Parmesan is a flavorful and versatile dish that can be made with a variety of ingredients. The basic recipe includes eggplant, pesto, and Parmesan cheese, but there are many ways to change it up. For instance, you could substitute the eggplant for another type of squash, such as zucchini or yellow summer squash.
Or, you could use a different type of cheese, such as goat cheese or Pecorino Romano. You could also add in some additional veggies, like sauteed mushrooms or roasted red peppers. The possibilities are endless! Whether you stick to the classic recipe or experiment with your own variations, Pesto Eggplant Parmesan is sure to be a delicious and satisfying meal.
Storage
Pesto Eggplant Parmesan can be stored in the fridge for up to 3 days. Pesto Eggplant Parmesan is a flavorful and hearty dish that is perfect for a quick weeknight meal. The dish can be made ahead of time and stored in the fridge for later.
Pesto Eggplant Parmesan can be served hot or cold, making it a versatile dish that can be enjoyed all year round. Storage Tips: Pesto Eggplant Parmesan will last in the fridge for up to 3 days. Be sure to store the dish in an airtight container to prevent it from drying out.
Top tip
Pesto eggplant parmesan is a delicious and healthy twist on the classic Italian dish. If you're looking to impress your guests with a unique and flavorful dish, this is the recipe for you! Here are the five top tips for making pesto eggplant parmesan:
- Start by roasting your eggplant. This will help to bring out its natural sweetness and make it extra tender.
- For the pesto, use high-quality olive oil and freshly grated Parmesan cheese. This will make all the difference in taste!
- To save time, you can use store-bought pesto. Just be sure to read the label and choose one without any added preservatives or fillers.
- When layering the ingredients, be sure to spread a thick layer of pesto on top of the eggplant slices. This will help to prevent the cheese from sticking to the pan.
- And finally, don't forget the fresh basil leaves! They'll add a beautiful pop of color and flavor to your dish.
Pesto Eggplant Parmesan
Description
This Pesto Eggplant Parmesan recipe is the perfect dinner dish. Packed with flavor, it's easy to make and can be on the table in no time. Start by slicing the eggplant into thin rounds. Next, spread a layer of pesto on each round.
Ingredients
Ingredients
2 T. olive oil, divided
1 large eggplant, thinly sliced
1-½ c. marinara sauce, homemade or store-bought
½ c. basil pesto, homemade or store-bought
1 7-oz. ball of fresh mozzarella cheese, thinly sliced
¼ c. parmesan cheese, shredded
½ c. fresh basil, chopped
Sea salt and black pepper to taste
Instructions
Directions:
- Preheat the oven to 400° F and grease a large rimmed baking sheet with onea tablespoon of olive oil.
- Arrange the prepared eggplant slices on the greased baking sheet and place in the oven to roast until nicely browned around the edges, around 20 minutes.
- Remove the eggplant slices from the oven and set aside to cool for a few minutes.
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the casserole dish. Top with half of the marinara, half of the pesto, and half of the mozzarella cheese.
- Repeat for the second layer and finish by sprinkling the parmesan on top. You can also use a smaller baking dish and make more layers for taller eggplant parmesan.
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. - Top with fresh parsley and serve immediately. Enjoy!
