BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.
Provided by Penny Stettinius
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
- Pat the slices dry.
- Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
- Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
- Salt and pepper liberally.
- Stir in the wine and chicken broth and reduce to about 1/2 Cup.
- Stir in pesto and tomato paste and remove from the heat.
- In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
- Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
- Top with the remaining cheese.
- Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
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Nyarranatoma Gibba
[email protected]I'm allergic to eggplant, so I can't try this recipe.
Jillu islam
[email protected]This recipe is way too complicated. I'm not going to try it.
Rhonda Turner
[email protected]I'm not sure what I did wrong, but my eggplant turned out mushy.
Brandon Jones
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
Hiboh Abdi
[email protected]I accidentally used too much salt, but the dish was still edible.
Damon'ta Burns
[email protected]I'm not a fan of pesto, so I used a different sauce. The dish was still very good.
Lilo Stitch
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the cheesy topping.
Shakeel Naaz
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely fits the bill. It's easy to make and very flavorful.
James Caleb
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
mUSIC CAVE
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge, and this dish was the perfect way to use it up.
Mr Ahmad
[email protected]I'm not a vegetarian, but this dish was so good that I didn't even miss the meat.
Shaimaa Maged
[email protected]I had some trouble finding eggplant at my local grocery store, but it was worth the effort. This dish is definitely a keeper!
felicia Rouse
[email protected]This recipe was a bit too salty for my taste, but otherwise it was very good.
Ruthie McHugh
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind! The eggplant was cooked perfectly and the flavors were amazing.
MISSDM SA
[email protected]This dish was easy to make and very tasty. I used fresh basil from my garden for the pesto, which really made the dish pop.
Haseeb Raiz
[email protected]I followed the recipe exactly and the eggplant turned out great! The only thing I would change is to use a little less salt, as the Parmesan and mozzarella cheeses are already quite salty.
Madhu Pariyar
[email protected]This baked eggplant recipe was a hit with my family! The combination of pesto, Parmesan, and mozzarella cheeses was delicious, and the eggplant was cooked to perfection. I will definitely be making this dish again!