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    You are in: Home / Recipes / Cheesy Eggplant (Aubergine) Pesto Stacks Recipe
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    Cheesy Eggplant (Aubergine) Pesto Stacks

    Cheesy Eggplant (Aubergine) Pesto Stacks. Photo by manrat

    1/5 Photos of Cheesy Eggplant (Aubergine) Pesto Stacks

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    FlemishMinx's Note:

    I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

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    Units: US | Metric


    1. 1
      Pre-heat oven at 375°F, and oil a shallow baking pan.
    2. 2
      Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
    3. 3
      Arrange in one layer on paper towels.
    4. 4
      Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
    5. 5
      Let eggplant stand 30 minutes.
    6. 6
      Rinse salt off, and pat dry with paper toweling.
    7. 7
      Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
    8. 8
      Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
    9. 9
      Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
    10. 10
      Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

    Ratings & Reviews:

    • on October 08, 2011


      I have made all kinds of variations of this recipe, and they all turn out great. I have used pesto alone, tomato sauce alone, and both. I have layered the eggplant with tomatoes and zucchini, and put parmesan or feta in the stacks before topping with tomato sauce and parmesan. I serve this atop orzo pasta as a beautiful and filling vegetarian meal. Thanks for the great idea!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2007


      This is a great way to "change up" the way I normally serve eggplant -- delicious! I used Classico brand pesto sauce, and the only thing I added was a sprinkling of toasted pine nuts to each layer for a bit of crunch. I baked everything at 400 degrees for a half hour. The eggplant was tender and the flavors were incredible. This will be a regular in my household, as it works beautifully for a main dish or a side dish.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2013


      Very good. I made the recipe as directed stacking mine 2 high. They were great.

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

    Read All Reviews (34)


    Nutritional Facts for Cheesy Eggplant (Aubergine) Pesto Stacks

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.8
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 4.8 g
    Cholesterol 27.8 mg
    Sodium 1436.7 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 3.8 g
    Sugars 3.0 g
    Protein 9.8 g

    The following items or measurements are not included:

    pesto sauce

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