Baked Eggplant With Pesto, Parmesan, And Mozzarella – a delicious recipe with eggplants, olive oil, onion, garlic, red bell pepper, pesto sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350.
2
Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
3
Pat the slices dry.
4
Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
5
Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
6
Salt and pepper liberally.
7
Stir in the wine and chicken broth and reduce to about 1/2 Cup.
8
Stir in pesto and tomato paste and remove from the heat.
9
In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
10
Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
11
Top with the remaining cheese.
12
Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
347
kcal
Calories
18
g
Fat
24
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 medium eggplants, sliced, 3 tablespoons olive oil, 1 large onion, chopped, 2 -3 garlic cloves, minced, and more.
Yes, Baked Eggplant With Pesto, Parmesan, And Mozzarella falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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