Baked Eggplant Pesto Stacks
These Baked Eggplant Pesto Stacks combine roasted eggplant, marinara sauce, basil pesto, and melty mozzarella cheese create a symphony of flavors.
Servings 4
Calories 374kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 374kcal | Carbohydrates: 25g | Protein: 10g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 19mg | Sodium: 796mg | Fiber: 6g | Sugar: 11g