Description
These Italian Pesto Parmesan Eggplant Stacks are a delicious and elegant vegetarian dish featuring tender fried eggplant slices layered with fresh basil pesto, marinara sauce, and a blend of mozzarella and Parmigiano-Reggiano cheeses, baked to golden perfection and garnished with fresh basil leaves. Perfect as a main course or a flavorful side.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, cut into 1/2-inch thick rounds
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
Sauce and Cheese Layers
- 1 cup marinara sauce
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Seasonings and Garnish
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggplant stacks.
- Salt Eggplant: Sprinkle the eggplant rounds evenly with sea salt and let them sit for 15 minutes to draw out excess moisture, which helps reduce bitterness and improves texture. Pat dry with a kitchen towel afterward.
- Fry Eggplant: Heat the extra virgin olive oil in a skillet over medium heat and fry each eggplant slice for 3-4 minutes on each side until they turn golden brown. Remove them from the skillet and set aside.
- Layer Ingredients: In a baking dish, spread a thin layer of marinara sauce at the bottom. Arrange half of the fried eggplant slices over the sauce. Spread half of the basil pesto over the eggplant, then sprinkle half the mozzarella and Parmigiano-Reggiano cheeses on top.
- Repeat Layers: Repeat the layering process with the remaining eggplant slices, pesto, mozzarella, and Parmigiano-Reggiano cheese, creating a stacked effect.
- Season and Bake: Sprinkle the top layer with freshly ground black pepper and crushed red pepper flakes if desired. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Remove the baking dish from the oven and let the stacks rest for 5 minutes to set. Garnish with fresh basil leaves before serving to enhance aroma and flavor.
Notes
- Salting the eggplant is crucial to remove bitterness and moisture, which helps achieve a better texture.
- You can prepare the basil pesto ahead of time or use store-bought pesto for convenience.
- For a spicier kick, increase the amount of crushed red pepper flakes or add them to the pesto layer.
- If you want a lighter version, bake the eggplant slices directly instead of frying, though frying adds a richer flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to preserve texture.
