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!
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Great recipe. I usually don't like eggplant, but this was good. I just put the stacks on parchment paper so that I wouldn't have to use any extra oil to grease the pan and it worked out well. Will make again!
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Great recipe! Followed it exactly. I've never found an eggplant recipe that I really loved until now. Thanks!
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Perfect!! Everyone loved it and the cheese browned very nice. We used it as a side dish with chicken and will use it time and time again.
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I had some pesto I needed to use up, plus fresh eggplant from the farm, so this recipe was perfect. I didn't have much eggplant, so I used some green and yellow squash in the stacks as well. The whole family enjoyed this and I'll definitely make it again.
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I changed this a lot but I think I can still rate it. I used our own garden summer squash and diced. I skipped the layering and just tossed with a fresh, homemade pesto, placed it into a pan and topped with the cheese. Every one loved it, even the picky ones who hate squash. It was a great way to use the abundance of basil and summer squash we have in our garden already.
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I was looking for a different way to make eggplant and this fit the bill. I did cut the skin off the eggplant and I didn't soak it. I cut the slices too thick so they took longer to cook. Next time I'll cut to 1/3" thick. I used my own pesto. I added a couple of slices of tomato to the eggplant pesto before topping it with some cheese. Great recipe. I'll be making this often for a nice light lunch this Summer.
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Thanks for sharing this tasty recipe! I skipped the draining stage, since my eggplants were not bitter. The flavor was very good. The only thing I may change next time is taking the skin off of the eggplants. It was difficult to cut through. Thanks again!
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I have been looking for more ways to use eggplant in my cooking and this recipe was a great addition. Next time I think I will add a little more cheese, because you can't go wrong with gooey melted cheese, right? Thanks for the great recipe.
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These were delicious. Easy and convinent. I'll be making these again for sure... the only thing I'll go different is add some sliced tomato in there. I think the tang of the tomato would contrast nicely with the other flavors.
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Very nice, i really love eggplants and this was a good one to try. I tried to make it lower in fat so used just 40g of low fat chedder instead of the mozzarella. Still very cheesey and alot less calories. Thanks
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Even the eggplant haters loved this recipe. I wasn't sure if I should use basil pesto or tomato pesto. So I made half basil and half tomato. There was no clear winner, people liked 'em both. Personally I thought tomato pesto is preferred. I finely grated the cheese and using fresh parmesan is important.
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Wow, this was excellent! These were gone almost instantly, and even non-eggplant people loved them. I sliced the eggplant into smaller strips and cooked them all in one layer instead of stacking them, and they turned out like eggplant pesto fries. So good! Thanks for the wonderful recipe!!!
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Like another reviewer said, I hate to be negative but we hated this. I followed the instructions exactly, used our fresh homemade pesto with fresh mozzarella and it concept,it seemed like it would be great. Noone liked it. We ended up scraping off the pesto and cheese and putting it on some bread. I was really disappointed. I don't know if I did something incorrectly or if we just don't like eggplant, although I have eaten it before and loved it.
So, bottom line, I would not recommend this recipe at all. It was horrible.
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quick and easy way to make an Eggplant dish that everyone can enjoy. I added a couple shakes of red pepper flakes for an additional kick! These were gone in 5 minutes!
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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.
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I made a variation of this recipe as neither DH or I like eggplant. I used 3 zucchini, top and bottom trimmed and cut length-wise. I used a spoon to very slightly make a "well" in the center, scooping out some flesh. I drizzled with olive oil and roasted for 20 minutes at 400 degrees. I removed them from the oven, then topped with pesto, mozzarella, parmesan and a bit of pepper, then returned to the oven to melt the cheese. Yum!
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