Baked Eggplant With Pesto, Parmesan, and Mozzarella
Per serving
This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat oven to 350.
- 2
Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
- 3
Pat the slices dry.
- 4
Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
- 5
Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
- 6
Salt and pepper liberally.
- 7
Stir in the wine and chicken broth and reduce to about 1/2 Cup.
- 8
Stir in pesto and tomato paste and remove from the heat.
- 9
In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
- 10
Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
- 11
Top with the remaining cheese.
- 12
Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
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