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    You are in: Home / Recipes / Baked Eggplant With Pesto, Parmesan, and Mozzarella Recipe
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    Baked Eggplant With Pesto, Parmesan, and Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Trinkets's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
    3. 3
      Pat the slices dry.
    4. 4
      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.
    5. 5
      Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
    6. 6
      Salt and pepper liberally.
    7. 7
      Stir in the wine and chicken broth and reduce to about 1/2 Cup.
    8. 8
      Stir in pesto and tomato paste and remove from the heat.
    9. 9
      In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
    10. 10
      Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
    11. 11
      Top with the remaining cheese.
    12. 12
      Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

    Ratings & Reviews:

    • on April 16, 2012


      I was looking for a recipe without breading, or flour, and love the combination of eggplant with parmesan cheese, so this recipe fit the bill perfectly. My husband and I both really liked the dish with a few modifications. I omitted the tomato paste entirely, as there is no mention of when to add it in the instructions. I added extra chicken broth in place of the white wine and doubled both the mozzarella and parmesan, because we are cheese lovers. This is definately a keeper recipe, thanks so much Trinkets for a very yummy dish!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Eggplant With Pesto, Parmesan, and Mozzarella

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.4
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 5.5 g
    Cholesterol 22.0 mg
    Sodium 476.7 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 11.1 g
    Sugars 11.2 g
    Protein 12.6 g

    The following items or measurements are not included:

    pesto sauce

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