Description
Smoky grilled eggplant layered with creamy mozzarella, tangy tomato sauce, and a punchy swirl of fresh pesto—this vegetarian twist on a classic is satisfying, herby, and perfect for any night of the week.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 12 oz fresh mozzarella, sliced
- 1 cup grated Parmesan cheese
- 1 1/2 cups tomato sauce
- 1/2 cup fresh basil leaves
- 1/2 cup pesto
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Preheat grill or grill pan over medium-high heat and oven to 375°F (190°C).
- Sprinkle eggplant slices with salt and let sit for 30 minutes, then pat dry.
- Brush both sides of eggplant with olive oil and grill for 2–3 minutes per side until tender and lightly charred.
- In a bowl, combine tomato sauce and minced garlic.
- Lightly oil a baking dish and layer grilled eggplant, tomato sauce, mozzarella, and Parmesan. Repeat layers, ending with cheese and dollops of pesto on top.
- Bake uncovered for 20 minutes until bubbly and golden.
- Let rest for 5–10 minutes. Garnish with fresh basil and serve.
Notes
- Salt the eggplant before grilling to remove bitterness.
- Use high-quality pesto for bold flavor.
- Let the dish rest before serving to enhance texture and flavor meld.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg
Keywords: grilled eggplant, eggplant parmesan, pesto, vegetarian dinner, cheesy eggplant