Looking to add more meatless meals? Allow me to recommend this easy Eggplant Pesto Parmesan. It’s a delicious dish made with fresh vegetables and mozzarella cheese.
Do you also love the combination of pesto and mozzarella? I know I do! You can have a satisfying meal in under an hour when you make this eggplant recipe.
If you’re a busy mother like me, this could also be one of your go-to easy meals for Meatless Monday. It’s made with healthy ingredients and paired perfectly with the stretchy gooey mozzarella. It is comfort food for sure!
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Kitchen Notes
- Using fresh mozzarella is highly recommended for this recipe.
What To Serve with Easy Eggplant Pesto Parmesan?
For a delicious and complete easy meal, pair this Eggplant Pesto with:
- Your favorite pasta – combining these would make a great Eggplant Pesto Pasta!
- A hearty salad like – Classic Salad with Spinach and Warm Bacon Dressing and Panzanella Salad
Ingredients for Easy Eggplant Pesto Parmesan
- 2 T. olive oil, divided
- 1 large eggplant, thinly sliced
- 1-1/2 c. marinara sauce, homemade tomato sauce, or store-bought
- 1/2 c. basil pesto, homemade or store-bought
- 1 7-oz. ball of fresh mozzarella cheese, thinly sliced
- 1/4 c. parmesan cheese, shredded
- 1/2 c. fresh basil, chopped
- Sea salt and black pepper, to taste
Supplies Used
- Airtight container (for your leftovers)
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Recipe Instructions for Easy Eggplant Pesto Parmesan Recipe
Step #1. Preheat the oven to 400° F and grease a large rimmed baking sheet with a tablespoon of olive oil.
Step #2. Wash the eggplant and use a paper towel to dry them well. Get a sharp knife to slice the eggplant. Arrange its slices on the greased baking sheet.
Step #3. Place it in the oven to roast until the eggplant skin is nicely browned around the edges. Do this for around 20 minutes.
Step #4. Remove the eggplant slices from the oven and set them aside to cool for a few minutes.
Step #5. Grease a 9×13-inch casserole dish with the remaining tablespoon of olive oil.
Step #6. Layering instructions: Arrange half of the roasted slices of eggplant on the bottom of the casserole dish. Top with half of the marinara, half of the pesto sauce, and half the cup of the parmesan cheese. Repeat for the second layer and finish by sprinkling the mozzarella on top. You can also use a smaller baking dish and make more layers for taller eggplant parmesan.
Step #7. Place in the oven to roast the seasoned eggplants until everything is bubbling nicely and the cheese is all melted and golden. Do this for around 10-15 minutes. Top with fresh parsley and remaining cheese. Serve immediately. Enjoy!
Other Recipes To Try For Meatless Mondays
If you’ve enjoyed this Easy Eggplant Pesto Parmesan, I highly recommend trying these delicious recipes:
Did you love this easy Eggplant Pesto Parmesan recipe? Let me know in the comments below! Click this link to see all my favorite healthy recipes. Don’t forget to share this delicious recipe with your friends and loved ones.
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Jump to Recipe
Easy Eggplant Pesto Parmesan Recipe
Ingredients
- 2 T. olive oil , divided
- 1 large eggplant , thinly sliced
- 1-1/2 c. marinara sauce homemade tomato sauce, or store-bought
- 1/2 c. basil pesto homemade or store-bought
- 1 7- oz. ball of fresh mozzarella cheese , thinly sliced
- 1/4 c. parmesan cheese , shredded
- 1/2 c. fresh basil , chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400° F and grease a large rimmed baking sheet with a tablespoon of olive oil.
- Wash the eggplant and use a paper towel to dry them well. Get a sharp knife to slice the eggplant. Arrange its slices on the greased baking sheet.
- Place it in the oven to roast until the eggplant skin is nicely browned around the edges. Do this for around 20 minutes.
- Remove the eggplant slices from the oven and set them aside to cool for a few minutes.
- Grease a 9x13-inch casserole dish with the remaining tablespoon of olive oil.
- Layering instructions: Arrange half of the roasted slices of eggplant on the bottom of the casserole dish. Top with half of the marinara, half of the pesto sauce, and half the cup of the parmesan cheese. Repeat for the second layer and finish by sprinkling the mozzarella on top. You can also use a smaller baking dish and make more layers for taller eggplant parmesan.
- Place in the oven to roast the seasoned eggplants until everything is bubbling nicely and the cheese is all melted and golden. Do this for around 10-15 minutes. Top with fresh parsley and remaining cheese. Serve immediately. Enjoy!
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