Description
Elevate your dinner table with these Easy Italian Pesto Parmesan Eggplant Stacks, a vibrant dish that marries layers of tender eggplant with rich basil pesto and gooey cheeses. This delightful recipe is perfect for family dinners or entertaining guests, showcasing the best of Italian-inspired flavors without any complicated steps. You’ll enjoy not just the delicious taste but also the visual appeal of golden-brown layers topped with fresh basil. Whether served as a hearty main course or a flavorful side, these stacks are sure to impress.
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
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F.
- Sprinkle eggplant slices with salt and let rest for 15 minutes to remove excess moisture.
- Pat dry, heat olive oil in a skillet, and sauté eggplant until golden brown on both sides (3-4 minutes per side). Drain on paper towels.
- In a baking dish, spread marinara sauce and layer half of the eggplant, followed by half of the pesto and cheese. Repeat layers.
- Cover with foil and bake for 25 minutes; then remove foil and bake an additional 15 minutes until bubbly.
- Let rest for 5 minutes before garnishing with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg