Description
These Italian Pesto Parmesan Eggplant Stacks turn simple eggplant into a flavorful Italian-style dish layered with pesto, marinara, and melted cheese, perfect for an easy dinner or entertaining guests.
Ingredients
Scale
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 teaspoon sea salt
- 1 cup marinara sauce
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle eggplant slices with salt on both sides and let rest for 15 minutes, then pat dry.
- Heat olive oil in a large skillet over medium heat.
- Sauté eggplant slices in batches for 3 to 4 minutes per side until golden.
- Drain eggplant slices on paper towels.
- Spread a thin layer of marinara sauce in a baking dish.
- Add a layer of eggplant slices, then spoon pesto evenly over them.
- Sprinkle with mozzarella and Parmigiano-Reggiano cheese.
- Repeat layers until ingredients are used.
- Season with black pepper and red pepper flakes.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes and garnish with fresh basil before serving.
Notes
Salting and drying the eggplant is key to preventing excess moisture and achieving perfectly layered stacks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant stacks, pesto eggplant, parmesan eggplant, Italian eggplant recipe