CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
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Tanisa Islam
[email protected]This dish is a great way to use up leftover eggplant. It's also a great vegetarian option.
praise ukah
[email protected]I would definitely recommend this recipe to others. It's easy to make and the results are delicious.
M Gg
[email protected]Overall, I thought this recipe was pretty good. It's a nice way to change up the way you cook eggplant.
Ainan Abdali
[email protected]I found this recipe to be a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
AHMED Sajid
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Mahesh Deuba
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The pesto was especially good.
Colin Quang Nguyen
[email protected]This dish is so flavorful and satisfying. I love the crispy eggplant and the creamy pesto.
Beauty Tips
[email protected]I substituted goat cheese for the mozzarella and it was delicious! I'll definitely be making this again.
Mominur Rohman
[email protected]The eggplant was a little too mushy for my taste, but the flavors were still great.
Layal ali
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Sunny Ansari
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of flavors and textures is amazing.
Fiaza A
[email protected]This recipe was a hit with my family! The eggplant was cooked perfectly and the pesto added a delicious flavor.