Name: Pesto Eggplant Parmesan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 T. olive oil, divided; 1 large eggplant, thinly sliced; 1-1/2 c. marinara sauce, homemade or store-bought; 1/2 c. basil pesto, homemade or store-bought; 1/2 c. basil pesto, homemade or store-bought; 1 7-oz. ball fresh mozzarella cheese, thinly sliced; 1 7-oz. ball fresh mozzarella cheese, thinly sliced; 1/4 c. parmesan cheese, shredded; 1/4 c. parmesan cheese, shredded; 1/2 c. fresh basil, chopped; 1/2 c. fresh basil, chopped; Sea salt and black pepper to taste; Sea salt and black pepper to taste

Want to try Pesto Eggplant Parmesan, a delightful twist on a classic Italian favorite that is sure to please your taste buds? This scrumptious dish combines the rich flavors of roasted eggplant, vibrant basil pesto, and gooey melted mozzarella cheese, all topped with a crispy golden breadcrumb crust.

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Perfect for family dinners or special occasions, Pesto Eggplant Parmesan is not only mouth-wateringly delicious, but also a fantastic way to incorporate a healthy serving of veggies into your meal. So, let’s dive into this easy and flavorful recipe that will make you fall in love with eggplant all over again!

Why you’ll love this recipe

Flavorful fusion: The combination of fresh basil pesto and classic eggplant parmesan creates an irresistible blend of flavors, offering a unique and tasty experience for your palate.
Vegetarian-friendly: This dish is perfect for vegetarians and those looking to enjoy a satisfying, meat-free meal without compromising on taste or heartiness.
Easy to prepare: With simple ingredients and straightforward steps, this recipe is easily accessible for home cooks of all skill levels, making it a stress-free addition to your dinner rotation.
Versatile: Pesto Eggplant Parmesan can be served as a main course, side dish, or even as an appetizer, providing flexibility for any occasion or meal plan.

Ingredients

Eggplant: You’ll need one large eggplant thinly sliced to make 4 portions
Marinara sauce: Grab your favourite Marinara sauce from the store or have a go at making your own.
Basil pesto: Likewise, make fresh basil pesto or use one bought from the store.
Mozzarella: Fresh ball mozzarella is the best option for this recipe.
Parmesan: Use the best quality Parmesan you can afford as there’s no beating the way it browns and the flavour it brings.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Eggplant: You can substitute eggplant with zucchini, portobello mushrooms, or thinly sliced butternut squash for a similar texture and taste.
Marinara Sauce: If you don’t have marinara sauce, you can use any tomato-based pasta sauce, such as arrabbiata or vodka sauce. Alternatively, you can make a simple homemade tomato sauce using crushed tomatoes, garlic, onions, and some herbs like oregano and basil.
Basil Pesto: To replace basil pesto, you can try other types of pesto, such as sun-dried tomato pesto, spinach pesto, or kale pesto. You may also use a mixture of fresh basil, olive oil, and pine nuts or walnuts for a similar flavor profile.
Mozzarella: If you don’t have mozzarella cheese, you can use provolone, fontina, or a mild white cheddar. For a dairy-free option, opt for a vegan cheese that melts well, such as a dairy-free mozzarella alternative.
Parmesan: To substitute parmesan, you can use Grana Padano, Pecorino Romano, or Asiago cheese. For a dairy-free or vegan option, you can use nutritional yeast or a store-bought vegan parmesan alternative.

Instructions

Step 1: Prepare the equipment

To get started, set the oven to 400° F and coat a big-rimmed baking sheet with one tablespoon of olive oil.

Step 2: Roast the eggplant

Place the eggplant slices on a greased baking sheet and bake in the oven until they are nicely browned around the edges. This should take around 20 minutes.

Step 3: Allow the eggplant to cool

Take out the eggplant slices from the oven and let them cool for a few minutes.

Step 4: Prepare the casserole dish

Use the last tablespoon of olive oil to grease a casserole dish that measures 9×13 inches.

Step 5: Assemble the recipe

To make eggplant parmesan, start by placing half of the roasted eggplant slices at the bottom of a casserole dish.

Layer with half of the marinara, pesto, and mozzarella cheese. Repeat for the next layer.

Finally, sprinkle parmesan on top. If desired, you can use a smaller baking dish to make more layers and achieve a taller dish.

Step 6: Cook the recipe

Roast everything in the oven until it’s bubbling and the cheese is melted and golden, which will take around 10-15 minutes. Then, sprinkle fresh parsley on top and serve immediately.

Recipe tips

Salting the eggplant: To remove excess moisture and bitterness, sprinkle salt on the sliced eggplant and let it sit for about 30 minutes before patting dry with a paper towel.
Layering: For an impressive presentation and even distribution of flavors, layer the eggplant, marinara sauce, pesto, and cheeses evenly. Finish with a generous sprinkle of breadcrumbs and extra parmesan for that perfect crust.
Garnishing: Add a touch of freshness and color by garnishing the dish with chopped fresh basil, parsley, or even a drizzle of balsamic glaze before serving.

Recipe FAQ

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by ensuring that your marinara sauce, pesto, and cheeses are gluten-free.

Can I prepare Pesto Eggplant Parmesan in advance?

Absolutely! You can prepare the breaded eggplant slices and store them in the refrigerator for up to a day before assembling and baking the dish. You can also fully assemble the dish and refrigerate it for a few hours before baking.

How do I make homemade marinara sauce?

To make homemade marinara sauce, you’ll need:

1 can (28 oz) crushed tomatoes
2 tbsp olive oil
1 small onion, finely chopped
2-3 cloves garlic, minced
Salt and pepper, to taste
1 tsp dried basil
1 tsp dried oregano

In a saucepan, heat olive oil over medium heat. Add onions and cook until softened, then add garlic and cook for another minute. Stir in crushed tomatoes, salt, pepper, basil, and oregano. Bring to a simmer and let it cook for about 20-30 minutes, stirring occasionally, until the sauce thickens.

How do I make homemade basil pesto?

To make homemade basil pesto, you’ll need:

2 cups fresh basil leaves, packed
1/3 cup pine nuts or walnuts
1/2 cup grated Parmesan cheese
2-3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste

Combine basil, nuts, Parmesan cheese, and garlic in a food processor or blender. Pulse until coarsely chopped. With the machine running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper to taste.

Storage & reheating

Fridge: To store leftovers of Pesto Eggplant Parmesan, follow these steps: Allow the dish to cool down to room temperature. Transfer the leftovers into an airtight container or cover the original dish with plastic wrap or aluminum foil. Store the leftovers in the refrigerator for up to 3-4 days.

Freezer: You can freeze Pesto Eggplant Parmesan. Wrap the dish tightly in plastic wrap and aluminum foil, or store it in an airtight container. It will keep well in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in the oven at 350°F (175°C) until heated through and bubbly.
Reheating: To reheat, you can use either the microwave or the oven. For microwave reheating, place a portion on a microwave-safe plate and heat at medium power for 1-2 minutes or until heated through. If using the oven, preheat it to 350°F (175°C) and transfer the leftovers to an oven-safe dish. Cover with aluminum foil and bake for 15-20 minutes or until heated through and bubbly.

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Yield: 4 portions