Pesto Eggplant Parmesan - Eat Mediterranean Food

4 servings
45 min

This Pesto Eggplant Parmesan is a twist on the classic Italian dish. It is an easy-to-make, flavorful and hearty dish that is perfect for a quick weeknight meal yet elegant enough to serve guests.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

The milky, creamy mozzarella, the bold, bright, herby pesto, the sweet eggplant, the nutty, sharp parmesan, and the fresh, velvety marinara come together and create this delectable dish. Be sure to use fresh mozzarella for the best flavor – it makes all the difference. Serve with a hearty salad and some crusty bread, and you’ve got a complete meal that everyone will love.


Why this recipe works


It is a lighter and healthier version than the traditional eggplant parm since the eggplants are not breaded and fried. Instead, they are roasted in the oven, giving them a sweet flavor without the additional oil they absorb during frying. Eggplants have a pongy and porous flesh making them notorious for absorbing oil.

In addition, the absence of breadcrumbs makes the dish a gluten-free one.

This Pesto Eggplant Parmesan will leave you feeling good, not stuffed or sluggish, while getting a delicious, comforting, satisfying Italian dish.

Also, by roasting the eggplants instead of frying them, there is much less mess in the kitchen and cleaning.


Ingredients to use for this recipe


  • Eggplant – Ripe fresh eggplants will have smooth, shiny skin and a green stem.
  • Extra virgin olive oil
  • Marinara sauce – Either homemade or store-bought; both will work
  • Basil pesto – homemade or store-bought
  • Fresh mozzarella cheese – Use fresh mozzarella for the best flavor – it makes all the difference.
  • Parmesan cheese – adds a level of sharpness and nuttiness.
  • Fresh basil
  • Sea salt and freshly ground black pepper
How to make the Pesto Eggplant Parmesan


Preheat the oven to 400° F and grease a large-rimmed baking sheet with olive oil. Set aside.

Wash and slice the eggplant into 1/4″ thick rounds.

Lay them on a paper towel or cooling rack and salt them. Let them sit for about 30 minutes to sweat any extra moisture and bitterness. Rinse them and then pat them dry.

Arrange the prepared eggplant slices on the greased baking sheet and place them in the oven to roast until they are nicely browned around the edges for around 20 minutes.

Remove the eggplant slices from the oven and set aside to cool for a few minutes.

Grease a 9×13-inch casserole dish with olive oil.

Spread 1/3 of the marinara sauce at the bottom of the dish.

Arrange half of the roasted eggplant slices on the bottom of the casserole dish.

Top with another 1/3 of the marinara, half of the pesto, and half of the mozzarella cheese.

Repeat for the second layer with the remaining eggplant rounds, marinara, pesto, and mozzarella cheese. Finish by sprinkling the parmesan on top.


You can also use a smaller baking dish and make more layers for 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 basil leaves and serve immediately.

Notes and Cooking Tips


Cutting the eggplants thinly and roasting them will help to bring out their natural sweetness and make them extra tender.

Don’t skip the step of sweating the eggplant slices. It removes this vegetable’s bitterness and helps get the best flavor and texture for this dish.

Remember to rinse off the eggplant slices after sweating them. Otherwise, they will be too salty.

You do not have to sweat the eggplant before roasting it. However, it helps remove excess bitterness and moisture from the eggplant. If you do not have time to sweat the eggplant, cut the slices thinner and pat dry as best as possible.

You do not need to remove the eggplant peel; it is entirely edible.

If you use store-bought pesto, read the label and choose one without added preservatives or fillers.

Storing leftovers


Store any leftovers in an airtight glass container in the fridge for up to 3 days.


More Eggplant Recipes


If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.


Hungry for more? Browse all my Mediterranean Recipes.


Join my FREE e-mail list to receive all the latest and greatest recipes and cooking tips.

If you make this recipe, leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! Seeing all of your photos of the food you have made makes my day.


I hope you love this delicious and easy recipe – be sure to rate it and review it below! Also, don’t forget to follow Eat Mediterranean Food on Facebook, Instagram, and Pinterest!

Join the Eat Mediterranean Food Community FREE Facebook Group to share your cooking creations and make new like-minded friends online.

Have a question about this recipe? First, check the comments section to see if your question has already been answered. Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments! If you do not find the answer in the existing comments, please write your question in the comments area, and I will answer it.

Please share this post with family and friends. Your shares are how Eat Mediterranean Food Blog grows, and I am sincerely grateful whenever you share something.

In this post, some links are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website.

Pesto Eggplant Parmesan - Eat Mediterranean Food
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 2 tbsp extra virgin olive oil divided
  • 1 large eggplant
  • 1 1/2 cup 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 chopped
  • Sea salt and freshly ground black pepper
Instructions

Preheat the oven to 400° F and grease a large-rimmed baking sheet with olive oil. Set aside.
Wash and slice the eggplant into 1/4" thick rounds.
Lay them on a paper towel or cooling rack and salt them. Let them sit for about 30 minutes to sweat any extra moisture and bitterness. Rinse them and then pat them dry.
Arrange the prepared eggplant slices on the greased baking sheet and place them in the oven to roast until they are nicely browned around the edges for around 20 minutes.
Remove the eggplant slices from the oven and set aside to cool for a few minutes.
Grease a 9Ă—13-inch casserole dish with olive oil.
Spread 1/3 of the marinara sauce at the bottom of the dish.
Arrange half of the roasted eggplant slices on the bottom of the casserole dish.
Top with another 1/3 of the marinara, half of the pesto, and half of the mozzarella cheese.
Repeat for the second layer with the remaining eggplant rounds, marinara, pesto, and mozzarella cheese. Finish by sprinkling the parmesan on top. You can also use a smaller baking dish and make more layers for 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 basil leaves and serve immediately.
Tips
  • Cutting the eggplants thinly and roasting them will help to bring out their natural sweetness and make them extra tender.
  • Don’t skip the step of sweating the eggplant slices. It removes this vegetable’s bitterness and helps get the best flavor and texture for this dish.
  • Remember to rinse off the eggplant slices after sweating them. Otherwise, they will be too salty.
  • You do not have to sweat the eggplant before roasting it. However, it helps remove excess bitterness and moisture from the eggplant. If you do not have time to sweat the eggplant, cut the slices thinner and pat dry as best as possible.
  • You do not need to remove the eggplant peel; it is entirely edible.
  • If you use store-bought pesto, read the label and choose one without added preservatives or fillers.
  • Not a fan of eggplants? No problem. You substitute the eggplant for zucchini or yellow summer squash.
  • You can also substitute the Parmesan for Pecorino Romano if this is what you have at hand.
  • Store any leftovers in an airtight glass container in the fridge for up to 3 days.
Sonia Skounaki-Garbidakis
Want more details about this and other recipes? Check out more here!
Go
Comments
Next