Description
Italian Pesto Parmesan Eggplant Stacks are a delightful and colorful dish that brings together layers of tender eggplant, vibrant basil pesto, and rich marinara sauce. This recipe is perfect for family gatherings or casual dinners, offering a satisfying blend of flavors that everyone will love. Easily customizable, these stacks can be served as a main course or a savory side, making them an excellent addition to any meal plan. With easy preparation steps and the ability to make them ahead of time, Italian Pesto Parmesan Eggplant Stacks are a go-to recipe for both busy weeknights and special occasions.
Ingredients
Scale
- 2 medium eggplants, cut into 1/2-inch thick 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
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle eggplant rounds with sea salt and let sit for 15 minutes to draw out moisture. Pat dry with a kitchen towel.
- Heat olive oil in a skillet over medium heat and fry each eggplant slice for 3-4 minutes on each side until golden brown. Set aside.
- In a baking dish, layer marinara sauce at the bottom, followed by half of the eggplant slices.
- Spread half of the basil pesto over the eggplant, then sprinkle half of both mozzarella and Parmigiano-Reggiano cheese. Repeat layering with remaining ingredients.
- Season the top layer with black pepper and optional red pepper flakes. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until cheese is melted and golden brown.
- Let rest for 5 minutes before serving; garnish with fresh basil leaves.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg