Description
Delicious Italian Pesto Parmesan Eggplant Stacks layered with marinara, pesto, and cheeses.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup marinara sauce
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F.
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and cook for about 3-4 minutes on each side, until golden brown. Remove from skillet and set aside.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the eggplant slices on top of the sauce. Spread half of the pesto over the eggplant, then sprinkle with half of the mozzarella and half of the Parmesan cheese.
- Repeat the layers with the remaining eggplant, pesto, marinara sauce, mozzarella, and Parmesan.
- Sprinkle black pepper and red pepper flakes on top, if using.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
- For a lighter version, you can grill the eggplant slices instead of frying them.
- Try adding sliced tomatoes or roasted red peppers between the layers for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg