Pesto eggplant parmesan is a delicious Italian-inspired dish that combines sliced eggplant with tangy pasta sauce, rich melted cheese, and aromatic basil pesto. This delicious recipe is a bit of a spin on the frying pan traditional eggplant parm. The first bite is a revelation – the eggplant is perfectly cooked, gives way to a tender, juicy interior. The tomato sauce adds a bright, slightly acidic note that complements the richness of the cheese, while the pesto provides a burst of fresh, fresh flavor that ties everything together.
The basil pesto really complements the eggplant in this easy vegetarian dish. This dish is quick and easy making it a perfect weeknight meal, yet it is elegant enough to serve to company. Pair with a hearty salad for a delicious complete meal. Note – Fresh mozzarella is highly recommended in this recipe.
More about this recipe
Once the eggplant is cooked, it is layered in a baking dish with tomato sauce and shredded mozzarella cheese. The layers are then baked in the oven until the cheese is melted and bubbly. Just before serving, the dish is topped with a generous drizzle of fresh basil pesto, which adds a bright, herbaceous note to the rich and savory flavors of the eggplant, cheese, and sauce.
Overall, this pesto parmesan eggplant recipe is a hearty and satisfying dish that is perfect for a comforting family dinner or a special occasion. It is both filling and flavorful, with a combination of texture, tangy tomato sauce, and fresh, aromatic pesto that is sure to please even the most discerning palates.
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Ingredients + Variations
- 2 tablespoons olive oil, divided
- 1 large eggplant or medium eggplant, thinly sliced
- 1-1/2 cups marinara sauce, homemade or store-bought
- 1/2 cup basil pesto, homemade or store-bought
- 1 7-oz. ball fresh mozzarella cheese, thinly sliced
- 1/4 cup parmesan cheese, shredded
- 1/2 cup fresh basil leaves, chopped
- Sea salt or kosher salt and black pepper to taste
Equipment
- Baking pan
- Cutting board and sharp knife
- Casserole dish
Instructions
- Preheat the oven to 400° F and grease a large rimmed baking sheet with one tablespoon of olive oil.
- Arrange the prepared eggplant slices on the greased baking sheet and place in the oven to roast until nicely golden brown around the edges, around 20 minutes.
- Remove the slices of eggplant from the oven and set aside to cool for a few minutes.
- Grease a 9×13 inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the casserole dish. Top with half of the marinara sauce, half of the pesto, and half of the mozzarella cheese. Repeat for the second layer and finish by sprinkling the parmesan on top. You can also use a smaller baking dish and make more layers for a taller eggplant parmesan.
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. Top with fresh parsley and serve immediately. Enjoy!
Goes well with (other dishes)
Pesto eggplant parmesan is a flavorful and satisfying main dish that pairs well with a variety of sides and accompaniments. Here are a few suggestions for what to serve with this easy meal:
- Salad: A simple green salad dressed with lemon vinaigrette is a great way to balance out the richness of the eggplant parmesan. Alternatively, you could serve a caprese salad made with ripe tomatoes, fresh mozzarella, and basil.
- Garlic bread: Crusty bread is the perfect vehicle for mopping up any extra sauce and pesto. Simply slice a baguette and brush with garlic butter, then toast in the oven until golden brown.
- Roasted fresh vegetables: A side of roasted vegetables, such as zucchini, bell peppers, or cherry tomatoes, is a great way to add some extra nutrients and color to the meal.
- Pasta: If you want to make the meal even heartier, you could serve pesto eggplant parmesan with a side of pasta. A simple spaghetti with olive oil and garlic or a classic marinara sauce would complement the flavors of the eggplant parmesan nicely.
Overall, pesto eggplant parmesan is a versatile dish with healthy ingredients that can be paired with a wide range of sides and accompaniments, depending on your preferences and the occasion.
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Pesto Eggplant Parmesan
Pesto eggplant parmesan is a delicious Italian-inspired dish that combines sliced eggplant with tangy pasta sauce, rich melted cheese, and aromatic basil pesto. This delicious recipe is a bit of a spin on the frying pan traditional eggplant parm.
The first bite is a revelation - the eggplant is perfectly cooked, gives way to a tender, juicy interior. The tomato sauce adds a bright, slightly acidic note that complements the richness of the cheese, while the pesto provides a burst of fresh, fresh flavor that ties everything together.
The basil pesto really complements the eggplant in this easy vegetarian dish. This dish is quick and easy making it a perfect weeknight meal, yet it is elegant enough to serve to company. Pair with a hearty salad for a delicious complete meal. Note - Fresh mozzarella is highly recommended in this recipe.
Ingredients
- 2 tablespoons olive oil, divided
- 1 large eggplant or medium eggplant, thinly sliced
- 1-1/2 cups marinara sauce, homemade or store-bought
- 1/2 cup basil pesto, homemade or store-bought
- 1 7-oz. ball fresh mozzarella cheese, thinly sliced
- 1/4 cup parmesan cheese, shredded
- 1/2 cup fresh basil leaves, chopped
- Sea salt or kosher salt and black pepper to taste
Instructions
- Preheat the oven to 400° F and grease a large rimmed baking sheet with one tablespoon of olive oil.
- Arrange the prepared eggplant slices on the greased baking sheet and place in the oven to roast until nicely golden brown around the edges, around 20 minutes.
- Remove the slices of eggplant from the oven and set aside to cool for a few minutes.
- Grease a 9x13 inch casserole dish with the remaining tablespoon of olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the casserole dish. Top with half of the marinara sauce, half of the pesto, and half of the mozzarella cheese. Repeat for the second layer and finish by sprinkling the parmesan on top. You can also use a smaller baking dish and make more layers for a taller eggplant parmesan.
- Place in the oven to roast until everything is bubbling nicely and the cheese is all melted and golden, around 10-15 minutes. Top with fresh parsley and serve immediately. Enjoy!
Notes
Pesto eggplant parmesan is a flavorful and satisfying main dish that pairs well with a variety of sides and accompaniments. Here are a few suggestions for what to serve with this easy meal:
- Salad: A simple green salad dressed with lemon vinaigrette is a great way to balance out the richness of the eggplant parmesan. Alternatively, you could serve a caprese salad made with ripe tomatoes, fresh mozzarella, and basil.
- Garlic bread: Crusty bread is the perfect vehicle for mopping up any extra sauce and pesto. Simply slice a baguette and brush with garlic butter, then toast in the oven until golden brown.
- Roasted fresh vegetables: A side of roasted vegetables, such as zucchini, bell peppers, or cherry tomatoes, is a great way to add some extra nutrients and color to the meal.
- Pasta: If you want to make the meal even heartier, you could serve pesto eggplant parmesan with a side of pasta. A simple spaghetti with olive oil and garlic or a classic marinara sauce would complement the flavors of the eggplant parmesan nicely.
Overall, pesto eggplant parmesan is a versatile dish with healthy ingredients that can be paired with a wide range of sides and accompaniments, depending on your preferences and the occasion.