Description
A delicious and healthy dish featuring layers of eggplant, pesto, and parmesan cheese.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup pesto sauce
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- Olive oil, for brushing
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Arrange the eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through.
- In a baking dish, layer the roasted eggplant slices, pesto, Parmesan cheese, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the oven for an additional 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For a vegan version, substitute the cheeses with plant-based alternatives.
- Serve with a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Italian Pesto Parmesan Eggplant Stacks, Eggplant Recipes, Vegetarian Italian Dishes