34 Reviews

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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sunana1 October 08, 2011

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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FireRaven March 06, 2007

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

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Lorac April 10, 2013

Very tasty!

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rosslare January 16, 2011

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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manrat August 22, 2010

Very tasty. Will definitely make this again!

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Dominick & Amanda July 11, 2010

Great recipe! Followed it exactly. I've never found an eggplant recipe that I really loved until now. Thanks!

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bellwm June 15, 2010

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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crusse04 September 14, 2009

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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Sonata July 29, 2009

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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Ilysse June 30, 2009
Cheesy Eggplant (Aubergine) Pesto Stacks