Best 6 Eggplant Mozzarella And Pesto Gratins Recipes

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Eggplant mozzarella and pesto gratins are a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender eggplant, melted mozzarella, and flavorful pesto creates a dish that is both satisfying and visually appealing. With a few simple ingredients and a little bit of time, you can create a delicious and impressive meal that your family and friends will love, and it can also be a great way to add more vegetables to your diet.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT, TOMATO, AND PESTO STACK



Eggplant, Tomato, and Pesto Stack image

Provided by Andrea Bemis

Categories     Cheese     Tomato     Appetizer     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish
3 medium garlic cloves
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup grated Parmesan
1 large eggplant, cut into 8 1/2-inch rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices (4 ounces) fresh mozzarella
1 tablespoon balsamic vinegar

Steps:

  • In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.

EGGPLANT, MOZZARELLA, AND PESTO GRATINS



Eggplant, Mozzarella, and Pesto Gratins image

Categories     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 13

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Steps:

  • Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
  • Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
  • Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
  • Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI



Eggplant Parmigiana with Margherita® Pepperoni image

A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 50m

Yield 4

Number Of Ingredients 10

2 (16 ounce) eggplants
¼ cup Olive oil as needed
4 large eggs eggs
4 tablespoons water
½ cup freshly grated Parmigiano-Reggiano
4 ½ cups seasoned bread crumbs, divided
2 cups marinara sauce
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
8 ounces deli-sliced Margherita® pepperoni, sliced thin

Steps:

  • Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
  • In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
  • In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
  • Preheat the oven to 350 degrees F.
  • In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  • Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

Nutrition Facts : Calories 1505.3 calories, Carbohydrate 128.4 g, Cholesterol 336.9 mg, Fat 79.1 g, Fiber 17.9 g, Protein 66.8 g, SaturatedFat 33.3 g, Sodium 4267.1 mg, Sugar 27.1 g

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA



Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350.
  • Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
  • Pat the slices dry.
  • Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
  • Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
  • Salt and pepper liberally.
  • Stir in the wine and chicken broth and reduce to about 1/2 Cup.
  • Stir in pesto and tomato paste and remove from the heat.
  • In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
  • Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
  • Top with the remaining cheese.
  • Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

LIGHTER EGGPLANT GRATIN



Lighter Eggplant Gratin image

This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!

Provided by bananalia

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h8m

Yield 4

Number Of Ingredients 14

½ cup sherry
1 teaspoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups diced eggplant
1 zucchini, cubed
1 red bell pepper, cubed
1 teaspoon dried basil
salt and ground black pepper to taste
3 tablespoons margarine
2 tablespoons all-purpose flour
1 cup low-fat milk
1 cup shredded 4-cheese blend (mozzarella, Parmesan, Asiago, and Romano), divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
  • Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
  • Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 20.4 g, Cholesterol 24.7 mg, Fat 18 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 7 g, Sodium 596.1 mg, Sugar 3.9 g

EGGPLANT AND MOZZARELLA PANINI



Eggplant and Mozzarella Panini image

This is originally from Taste of Home and called for sun-dried tomato spread. I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini.

Provided by pamela t.

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, sliced 1-inch thick
2 teaspoons olive oil
1 loaf ciabatta
1/3 cup mayonnaise
2 ounces sun-dried tomatoes packed in oil
6 ounces smoked fresh mozzarella cheese

Steps:

  • Heat a grill pan or panini press.
  • Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
  • Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
  • Cut bread into 4 pieces; slice pieces in half lengthwise.
  • Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
  • Cover one side of ciabatta with mayo mixture.
  • Divide grilled eggplant slices between the four sandwiches.
  • Add cheese on tops and add other slice of bread on top.
  • Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
  • Serve with marinara sauce or picante sauce.

Nutrition Facts : Calories 281.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 38.7, Sodium 445.8, Carbohydrate 15.4, Fiber 4.7, Sugar 4.4, Protein 11.5

Tips:

  • Choose fresh, firm eggplants for the best results.
  • Slice the eggplants evenly so that they cook evenly.
  • Don't overcrowd the pan when cooking the eggplants. Cook them in batches if necessary.
  • Season the eggplants with salt and pepper before cooking to enhance their flavor.
  • Use a good quality pesto sauce for the best flavor. You can make your own pesto or use a store-bought brand.
  • Grate the mozzarella cheese finely so that it melts evenly.
  • Bake the gratins until the cheese is melted and bubbly and the eggplants are tender.

Conclusion:

Eggplant mozzarella and pesto gratins are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of flavors and textures in this dish is sure to please everyone at the table. With a few simple tips, you can make sure that your gratins turn out perfectly every time.

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