Enjoy a delicious dinner in no time with these easy-to-make Baked Eggplant Pesto Stacks.
Bursting with flavor, this recipe is simple to prepare with layers of tender eggplant, marinara sauce, basil pesto, and melted cheese.
Pair the eggplant stacks with salad and crusty bread for a delicious meal for any occasion!
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Baked Eggplant Pesto Stacks
Our Baked Eggplant Pesto Stacks is a quick and easy vegetarian dish that is perfect for a weeknight meal yet elegant enough to serve at a dinner party
Imagine savoring each bite of tender roasted eggplant layered with vibrant marinara sauce, aromatic basil pesto, and a melty blend of mozzarella and parmesan cheeses.
From the ease of preparation to the elegance of presentation, this dish is sure to become one of your go-to favorites for any occasion.
So, don’t wait—get creative in the kitchen and make your own delicious baked eggplant stacks today!
Reasons Why You’ll Love Baked Eggplant Pesto Stacks!
- Rich and satisfying flavors
- A visually stunning dish that impresses guests
- Easy to make with simple ingredients
- It can be customized with your favorite marinara sauce and pesto
- Suitable for plant-based eaters (use vegan cheese)
- Versatile—can be served as an appetizer, side dish, or main course
Ingredients & Equipment Used In This Recipe
For convenience, the required ingredients and equipment for this recipe are linked to online stores like Amazon or Amazon Fresh, if available.
Ingredients Needed For Baked Eggplant Pesto Stacks
- Fresh Produce – Eggplant (Aubergine), Basil
- Dairy – Mozzarella, Parmesan
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Marinara Sauce – homemade or store-bought
- Basil Pesto – homemade or store-bought
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales useful tools for trying out all the recipes. I provide US customary, imperial, and metric measurements, but it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Aubergine (Eggplant)
One of the hero ingredients in this dish is aubergine/eggplant, so here are some more recipes using the same:
- Georgian Ajapsandali Recipe (Aubergine Stew)
- Giant Couscous Salad with Roasted Aubergine, Parsley & Pomegranate
- Sicilian Caponata Recipe (Eggplant & Vegetable Dish) with Baked Cod
How Do I Make Baked Eggplant Pesto Stacks?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Step 1 – Preheat & Prep: Preheat oven to 400°F/200°C/Gas 6. Grease a large, rimmed baking sheet with one tablespoon of olive oil.
Step 2 – Cook Eggplant: Arrange the prepared eggplant slices on the greased baking dish and roast in the oven for around 20 minutes or until nicely browned around the edges.
Remove the aubergine from the oven and set aside to cool for a few minutes.
Step 3 – Assemble Dish: Grease a 9×13-inch casserole dish with the remaining tablespoon of olive oil.
Arrange half of the roasted eggplant slices on the bottom of the casserole dish.
Top with half of the marinara, half of the pesto, and half of the mozzarella cheese.
Repeat for the second layer and finish by sprinkling the parmesan on top.
TIP! You can also use a smaller baking dish and make more layers for taller eggplant stacks.
Step 4 – Cook & Serve: Place in the preheated oven to roast for 10-15 minutes until everything is bubbling nicely and the cheese is all melted and golden.
Top with fresh parsley and serve immediately. Enjoy!
More Italian Recipes
Looking for more Italian-style dishes to make? Check these recipes out next:
- Bright and Colorful Panzanella Salad Recipe – A Tuscan Bread Salad
- The Absolute Best Five-Cheese Lasagna Recipe
- Italian Pasta Puttanesca Recipe (with Anchovies, Olives and Capers)
- Fresh mozzarella is highly recommended in this recipe.
- Choose an eggplant with smooth, firm skin and no soft spots. This ensures a tender and flavorful outcome.
- If you prefer a crispier texture, lightly salt the eggplant slices and let them sit for about 20 minutes before roasting. Rinse off the salt, and pat dry before proceeding with the recipe.
- Experiment with different pesto flavors, such as sun-dried tomato or spinach, to add variety to your stacks.
- Serve the Baked Eggplant Pesto Stacks with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
Storing Leftovers & Freezing
- Storing Leftovers:
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F/180°C/Gas 4 until warmed through.
- Freezing Instructions:
- If you want to freeze the stacks, follow the recipe to step 3.
- Wrap the baking dish tightly in a double layer of plastic wrap, and a layer of foil to help prevent freezer burn and eliminate unwanted freezer smells.
- Thaw in the refrigerator overnight and bake as instructed before serving.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Store in the freezer for up to 3 months.
- To defrost the eggplant stacks, unwrap the dish completely and place it in the fridge to thaw overnight (or at least 12 hours).
- Bake according to the recipe card.
- With all leftovers, make sure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Baked Eggplant Pesto Stacks Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
- 2 Tbsp olive oil, divided
- 1 large eggplant (aubergine), thinly sliced
- 1½ cups marinara sauce, homemade or store-bought
- ½ cup basil pesto, homemade or store-bought
- 1 (7-oz/200g) ball fresh mozzarella cheese, thinly sliced
- ¼ cup parmesan cheese, shredded
- ½ cup fresh basil, chopped
- Sea salt and black pepper to taste
- Preheat oven to 400°F/200°C/Gas 6. Grease a large rimmed baking sheet with one tablespoon of olive oil.
- Arrange the prepared eggplant slices on the greased baking dish and roast in the oven for around 20 minutes or until nicely browned around the edges. Remove the aubergine from the oven and set aside to cool for a few minutes.
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil. Arrange half of the roasted eggplant slices on the bottom of the casserole dish. Top with half of the marinara, half of the pesto, and half of the mozzarella cheese. Repeat for the second layer and finish by sprinkling the parmesan on top. TIP! You can also use a smaller baking dish and make more layers for taller eggplant stacks.
- Place in the preheated oven to roast for 10-15 minutes until everything is bubbling nicely and the cheese is all melted and golden. Top with fresh parsley and serve immediately. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 19mgSodium: 796mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 10g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Classic Caprese Salad
- Soup: Chilled Creamy Yellow Tomato and Pepper Soup
- Salad: Panzanella Salad – A Tuscan Bread Salad
- Side Dish: Rosemary Garlic Potatoes
- Beverage: Pomegranate Cosmopolitan
- Dessert: Blueberry Pistachio Layer Cake
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.