Italian Pesto Parmesan Eggplant Stacks Recipe
Italian Pesto Parmesan Eggplant Stacks are a flavorful and satisfying vegetarian main course featuring layers of tender fried eggplant, rich basil pesto, marinara sauce, and a blend of mozzarella and Parmigiano-Reggiano cheeses baked to golden perfection. This dish combines classic Italian flavors with a beautiful presentation, perfect for a comforting family meal or special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant and Seasoning
- 2 medium eggplants, cut into 1/2-inch thick rounds
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Sauces and Cheese
- 1 cup homemade or store-bought marinara sauce
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Others
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggplant stacks.
- Prepare Eggplant: Sprinkle the eggplant rounds with sea salt and let them rest for about 15 minutes to draw out excess moisture, then pat them dry thoroughly with a clean kitchen towel.
- Fry Eggplant Slices: Heat extra virgin olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for 3-4 minutes on each side until they turn golden brown. Remove from skillet and set aside on paper towels to drain any excess oil.
- Layer Ingredients: In a baking dish, spread a thin layer of marinara sauce evenly on the bottom. Arrange half of the eggplant rounds on top.
- Add Pesto and Cheese: Spread half of the basil pesto over the eggplant layer, then sprinkle half of the mozzarella and half of the Parmigiano-Reggiano cheese evenly over the pesto.
- Repeat Layers: Repeat the layering process with the remaining eggplant rounds, followed by the remaining pesto, marinara sauce, mozzarella, and Parmigiano-Reggiano cheese.
- Season: Sprinkle the top layer with freshly ground black pepper and crushed red pepper flakes if using.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and cheeses to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden brown.
- Rest and Garnish: Let the eggplant stacks rest for 5 minutes before serving. Garnish with fresh basil leaves to add a burst of color and fresh herbal aroma.
Notes
- For a healthier alternative, try grilling the eggplant slices instead of frying to reduce oil usage.
- You can enhance the flavor by adding additional layers such as sliced tomatoes or roasted red peppers in between the eggplant layers.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Use fresh, high-quality pesto and cheeses for the best depth of flavor.
Keywords: Italian eggplant stacks, pesto parmesan eggplant, baked eggplant recipe, vegetarian Italian main course, layered eggplant dish, basil pesto, Parmigiano-Reggiano cheese, mozzarella, marinara sauce, healthy eggplant recipe
