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!
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.
Very good. I made the recipe as directed stacking mine 2 high. They were great.
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!
Very tasty. Will definitely make this again!
Great recipe! Followed it exactly. I've never found an eggplant recipe that I really loved until now. Thanks!
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.
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.
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.