Baked Eggplant With Pesto, Parmesan, and Mozzarella

READY IN: 1hr 30mins
Recipe by Penny Stettinius

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.

Top Review by way2run

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!

Ingredients Nutrition


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

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