Ingredients for Cheesy Eggplant Aubergine Pesto Stacks
- 1 medium-sized eggplant (about 1 pound), sliced into 12 slices, 1/3 inch thick
- 2 teaspoons salt
- Pesto Sauce
- Mozzarella Cheese
- Fresh Parmesan Cheese
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How to Make Cheesy Eggplant Aubergine Pesto Stacks
- Preheat oven to 375°F (190°C). Lightly oil a shallow baking pan.
- Cut the eggplant into 12 slices, 1/3 inch thick, discarding the ends. Arrange the slices in a single layer on paper towels.
- Sprinkle both sides of the eggplant slices evenly with 2 teaspoons of salt. Cover with another layer of paper towels.
- Let the eggplant stand for 30 minutes to draw out excess moisture.
- Rinse the salt off the eggplant slices and pat them completely dry with paper towels.
- Arrange 4 eggplant slices in a single layer in the prepared baking pan.
- Spread 1 teaspoon of pesto evenly over each eggplant slice.
- Sprinkle 2 tablespoons of mozzarella evenly over the pesto on each slice.
- Repeat layers with the remaining eggplant slices, pesto, and mozzarella.
- Sprinkle 1 tablespoon of Parmesan or Romano cheese evenly over each stack.
- Bake in the middle of the oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
12g
Fat
24g
Carbs
2g
