Italian Pesto Parmesan Eggplant Stacks
Indulge in the savory delight of Italian Pesto Parmesan Eggplant Stacks, a dish that’s as pleasing to the eyes as it is to the palate. This vibrant recipe layers tender eggplant with fragrant basil pesto, rich marinara sauce, and melty cheese to create a harmonious blend of flavors that will elevate any meal. Perfect for cozy dinners or festive gatherings, these stacks are not only delicious but also easy to prepare. Each bite is a comforting experience, making it an ideal vegetarian option that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants, cut into 1/2-inch thick rounds
- 1 teaspoon sea salt
- 1 cup homemade or store-bought 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 the eggplant rounds with sea salt and let them rest for about 15 minutes to release excess moisture. Pat them dry with a clean kitchen towel to remove excess salt.
- In a large skillet, heat the extra virgin olive oil over medium heat. Cook the eggplant slices in batches for approximately 3–4 minutes on each side until golden brown. Remove from skillet and set aside on paper towels.
- Pour a thin layer of marinara sauce into the bottom of a baking dish. Layer half of the cooked eggplant rounds over the sauce.
- Spread half of the basil pesto over the eggplant layer. Top with half of both mozzarella and Parmigiano-Reggiano cheeses.
- Repeat layering with remaining ingredients: remaining eggplant rounds, remaining pesto, remaining marinara sauce, remaining mozzarella, remaining Parmigiano-Reggiano cheese.
- Season the top layer with freshly ground black pepper and optional crushed red pepper flakes for an extra kick.
- Cover the baking dish with aluminum foil and bake in preheated oven for 25 minutes.
- Remove foil and continue baking for an additional 15 minutes, or until cheese is melted and golden brown.
- Allow the dish to rest for about 5 minutes before serving. Garnish with fresh basil leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg