Cheesy Eggplant Pesto Stacks
This recipe showcases eggplant as the star ingredient, layered with pesto and cheese into individual stacks. The process involves salting the aubergine slices to draw out moisture before assembling and baking. It's a fantastic way to use leftover pesto and results in a satisfying, cheesy vegetable bake. The preparation includes about 30 minutes of standing time for the eggplant.
Ingredients
- 1 lb eggplant
- 2 teaspoons salt
- 4 tablespoons pesto sauce
- 4 ounces grated mozzarella cheese (about 1 cup)
- 4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese
Method
- Set your oven to 375°F and lightly oil a shallow baking pan.
- Slice the eggplant crosswise into 12 pieces, each about 1/3 inch thick, and discard the ends.
- Place the slices in a single layer on some paper towels.
- Evenly sprinkle salt over both sides of the slices, then cover them with more paper towels.
- Allow the eggplant to stand for 30 minutes.
- Rinse off the salt and pat the slices thoroughly dry with paper towels.
- Place 4 eggplant slices in the prepared pan and spread each one with 1 teaspoon of pesto sauce.
- Top the pesto on each slice with 2 tablespoons of the grated mozzarella cheese.
- Repeat the layering process with the remaining eggplant, pesto, and mozzarella.
- Finish each stack by sprinkling 1 Tablespoon of parmesan or romano cheese over the top, then bake in the middle of the oven until the eggplant is tender, 20 to 25 minutes.
Nutrition (per serving)
Sodium1436800 mg
Recipe details
CategoryVegetable
Cuisineitalian
AuthorFlemishMinx
