Description
These Italian Pesto Parmesan Eggplant Stacks are a delightful vegetarian dish featuring layers of tender fried eggplant, fresh basil pesto, marinara sauce, and a blend of mozzarella and Parmigiano-Reggiano cheeses, baked to golden perfection. This recipe offers a flavorful and hearty meal perfect as a main or side dish.
Ingredients
Scale
Vegetables
- 2 medium eggplants, cut into 1/2-inch thick rounds
Seasonings
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauces and Oils
- 1 cup marinara sauce
- 1 cup fresh basil pesto
- 2 tablespoons extra virgin olive oil
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Garnish
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggplant stacks.
- Prepare Eggplant: Sprinkle the eggplant rounds with sea salt and let them sit for 15 minutes. This step helps draw out excess moisture to prevent sogginess. Afterward, pat the slices dry with a kitchen towel.
- Fry Eggplant: Heat the olive oil in a skillet over medium heat. Fry each eggplant slice for 3-4 minutes on each side until they acquire a golden brown color. Set the fried slices aside for layering.
- Layer Ingredients: In a baking dish, spread a layer of marinara sauce on the bottom. Arrange half of the eggplant slices on top. Spread half of the basil pesto over the eggplant, then sprinkle half of both the shredded mozzarella and grated Parmigiano-Reggiano cheeses.
- Repeat Layers: Repeat the layering process with the remaining eggplant slices, pesto, and cheeses to build the stacks.
- Season and Bake: Season the top layer with freshly ground black pepper and optional crushed red pepper flakes. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden brown.
- Rest and Garnish: Allow the eggplant stacks to rest for 5 minutes after baking. Garnish with fresh basil leaves before serving to add a fresh aroma and visual appeal.
Notes
- Salting the eggplant helps remove bitterness and excess moisture for better texture.
- Frying the eggplant adds rich flavor and helps hold the stacks together.
- The red pepper flakes add a mild heat but can be omitted for a milder dish.
- Use fresh basil pesto for the best vibrant flavor; store-bought is acceptable.
- Letting the dish rest before serving allows the layers to set for easier slicing.
