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Best Italian Pesto Parmesan Eggplant Stacks

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 to 6 stacks
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle eggplant slices with salt on both sides and let rest for 15 minutes, then pat dry.
  3. Heat olive oil in a large skillet over medium heat.
  4. Sauté eggplant slices in batches for 3 to 4 minutes per side until golden.
  5. Drain eggplant slices on paper towels.
  6. Spread a thin layer of marinara sauce in a baking dish.
  7. Add a layer of eggplant slices, then spoon pesto evenly over them.
  8. Sprinkle with mozzarella and Parmigiano-Reggiano cheese.
  9. Repeat layers until ingredients are used.
  10. Season with black pepper and red pepper flakes.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
  13. 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.