Best 7 Cheesy Eggplant Aubergine Pesto Stacks Recipes
**Indulge in a Culinary Journey with Cheesy Eggplant Aubergine Pesto Stacks: A Symphony of Flavors and Textures**
Embark on a tantalizing culinary adventure with our delectable Cheesy Eggplant Aubergine Pesto Stacks, a harmonious blend of flavors and textures that will captivate your taste buds. This versatile dish, easily prepared in under an hour, offers a symphony of tastes and sensations, making it perfect for a delightful lunch, a hearty dinner, or an impressive appetizer. With the option of grilling or baking the eggplant, you can tailor the recipe to your preference and kitchen equipment.
The star of this dish is the tender eggplant, sliced and cooked to perfection, acting as a base for a flavorful stack of ingredients. Layers of creamy pesto, tangy tomatoes, and a symphony of melted cheeses create a delightful combination that melts in your mouth. Whether you choose the classic mozzarella or venture into the rich flavors of taleggio or fontina, the result is an irresistible cheesy delight.
For a burst of freshness, vibrant basil leaves are scattered atop the stacks, adding a touch of aromatic elegance. The final touch is a drizzle of luscious olive oil, enhancing the flavors and creating a glossy, inviting appearance.
This recipe collection offers variations to suit your dietary preferences and culinary creativity. For a vegetarian option, simply omit the Parmesan cheese and use a vegetarian-friendly pesto. For those seeking a gluten-free alternative, use gluten-free bread crumbs in the pesto recipe. Additionally, you can incorporate sun-dried tomatoes for a tangy twist or add a sprinkle of chili flakes for a touch of spice.
With its vibrant colors, enticing aromas, and symphony of flavors, Cheesy Eggplant Aubergine Pesto Stacks are sure to impress your dinner guests or become a family favorite. So, gather your ingredients, preheat your oven or grill, and prepare to embark on a culinary journey that promises an explosion of flavors and a delightful dining experience.
CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
HALLOUMI AND EGGPLANT (AUBERGINE) STACK
This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.
Provided by evelynathens
Categories One Dish Meal
Time 21m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mix all salad dressing ingredients together and stir well.
- Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
- Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
- Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
- Spoon salad dressing ingredients over the two stacks.
Nutrition Facts : Calories 265, Fat 20.8, SaturatedFat 2.9, Sodium 9.6, Carbohydrate 20.2, Fiber 8.6, Sugar 9.9, Protein 2.9
EGGPLANT STACKS
Make and share this Eggplant Stacks recipe from Food.com.
Provided by Mommy Diva
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay the eggplant slices on a sheet pan; lightly sprinkle with salt and pepper.
- Mix together the olive oil, balsamic vinegar and lemon juice, and lightly brush the eggplant slices.
- Heat the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes; do not let them burn. Cook low and slow for sweetness. Remove and reserve.
- Preheat oven to 350 degrees.
- On baking pan, arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper, and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese.
- Bake in the oven (or on the grill) until cheese begins to melt, about 3 to 4 minutes. Garnish with fresh lemons.
Nutrition Facts : Calories 382, Fat 24.7, SaturatedFat 9.1, Cholesterol 41.7, Sodium 539.7, Carbohydrate 36, Fiber 18.5, Sugar 15.9, Protein 12.8
EGGPLANT (AUBERGINE) CASSEROLE
I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.
Provided by jp mims
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook eggplant in small amount of water until tender.
- Drain and mash.
- Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
- Pour into a 9x13 greased baking dish.
- Top with the reserved cheese, crackers and small amount of melted margarine.
- Bake at 325° to 350° for 25 to 30 minutes.
Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12
EGGPLANT, TOMATO, AND PESTO STACK
Provided by Andrea Bemis
Categories Cheese Tomato Appetizer Side Bake Vegetarian Mozzarella Basil Eggplant Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.
EGGPLANT, MOZZARELLA, AND PESTO GRATINS
Categories Side Bake Vegetarian Mozzarella Basil Eggplant Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main-course) servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
- Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
- Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
- Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.
Tips:
- Choose small eggplants for this recipe, as they are more tender and have fewer seeds.
- To make sure the eggplants are cooked evenly, slice them evenly and cook them in a single layer.
- If you don't have a grill, you can cook the eggplants in a grill pan over medium heat.
- Feel free to experiment with different types of pesto in this recipe. Arugula pesto or basil pesto would both be delicious.
- If you don't have any pesto on hand, you can make a simple one by blending together some olive oil, garlic, basil, and pine nuts.
- To make the stacks more visually appealing, alternate the colors of the eggplants and tomatoes.
Conclusion:
Cheesy Eggplant Aubergine Pesto Stacks are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or potluck, and they are sure to impress your guests. The combination of grilled eggplant, pesto, cheese, and tomatoes is simply irresistible. So next time you are looking for a new and exciting way to cook eggplant, give this recipe a try. You won't be disappointed!
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