Description
A delicious and healthy dish featuring layers of eggplant, pesto, and parmesan cheese.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup pesto sauce
- 1 cup grated Parmesan cheese
- Olive oil for brushing
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2 inch thick rounds.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Arrange the eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through.
- Remove the eggplant from the oven and let cool slightly.
- In a baking dish, layer the roasted eggplant slices, pesto sauce, and grated Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of Parmesan on top.
- Bake in the oven for an additional 15-20 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For a vegan version, substitute Parmesan with a vegan cheese alternative.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg