Pesto Eggplant Parmesan
This Pesto Eggplant Parmesan layers tender roasted eggplant with marinara sauce, basil pesto, fresh mozzarella, and Parmesan cheese. Baked until bubbling and golden, it is an easy vegetarian main course that works well for a weeknight dinner or a meal with guests.
Equipment
- Large-rimmed baking sheet
- 9 x 13-inch casserole dish
- Cutting board
- Sharp knife
- Pastry brush or spoon
Ingredients
- 2 tablespoons olive oil, divided
- 1 large eggplant, thinly sliced
- 1½ cups marinara sauce, homemade or store-bought
- ½ cup basil pesto, homemade or store-bought
- 1 (7-ounce) ball fresh mozzarella cheese, thinly sliced
- ¼ cup shredded Parmesan cheese
- ½ cup fresh basil, chopped
- Sea salt, to taste
- Black pepper, to taste
Instructions
1. Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (204°C).Grease a large rimmed baking sheet with 1 tablespoon of the olive oil.
2. Roast the Eggplant
- Arrange the eggplant slices in a single layer on the prepared baking sheet. Season lightly with sea salt and black pepper.Roast for about 20 minutes, or until the eggplant is tender and nicely browned around the edges.Remove from the oven and let the slices cool for a few minutes. Keep the oven set to 400°F.
3. Prepare the Casserole Dish
- Grease a 9 x 13-inch casserole dish with the remaining tablespoon of olive oil.
4. Assemble the First Layer
- Arrange half of the roasted eggplant slices over the bottom of the casserole dish.Top with half of the marinara sauce, followed by half of the basil pesto and half of the sliced mozzarella.
5. Add the Second Layer
- Arrange the remaining eggplant over the first layer.Top with the remaining marinara sauce, pesto, and mozzarella.Sprinkle the Parmesan evenly over the top.
6. Bake
- Bake for 10 to 15 minutes, or until the sauce is bubbling and the cheeses are completely melted and lightly golden.
7. Add the Basil and Serve
- Remove the casserole from the oven and sprinkle the chopped fresh basil over the top.Serve warm.
Notes
- Fresh mozzarella: Fresh mozzarella is highly recommended because it melts beautifully and gives the finished dish a soft, creamy texture.
- Eggplant: Slice the eggplant to an even thickness so the pieces roast at approximately the same rate.
- Roasting first: Do not skip roasting the eggplant before assembling the casserole. This softens the slices, develops flavor, and helps prevent a watery finished dish.
- Baking dish: A smaller baking dish can be used if you prefer more layers and a taller Eggplant Parmesan.
- Fresh basil: The ingredient list specifies fresh basil, although the source directions say to finish with parsley. Since parsley is not included in the ingredients, fresh basil is used as the finishing herb.
- Salt: Marinara, pesto, mozzarella, and Parmesan can already contain salt. Season the eggplant lightly, then adjust if needed when serving.
- Calories: The calorie estimate is based on four servings and will vary depending on the marinara, pesto, mozzarella, and Parmesan used.