Crispy Baked Eggplant Parmesan with Pesto

Indulge in the crispy delight of baked eggplant parmesan layered with a savory pesto twist. This dish combines thinly sliced eggplant with a crispy breadcrumb coating, smothered in marinara sauce and melted cheese, finished with a fragrant pesto drizzle. Perfect for a cozy night in or an elegant dinner party.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

Eggplant (2 large, sliced thinly)

Salt (1 tbsp)

Flour (1 cup)

Eggs (3, beaten)

Breadcrumbs (2 cups)

Grated Parmesan cheese (1 cup)

Olive oil (for drizzling)

Marinara sauce (2 cups)

Mozzarella cheese (2 cups, shredded)

Basil pesto (1/2 cup)

Fresh basil leaves (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Sprinkle sliced eggplant with salt and let sit for 10 minutes to remove excess moisture, then pat dry.

3. Create a dredging station with separate dishes for flour, beaten eggs, and a mix of breadcrumbs and Parmesan cheese.

4. Coat each eggplant slice in flour, dip in eggs, and coat with the breadcrumb mixture.

5. Arrange coated eggplant slices on the prepared baking sheet and drizzle with olive oil.

6. Bake for 20 minutes, flipping halfway through, until golden and crispy.

7. In a baking dish, layer baked eggplant with marinara sauce and mozzarella cheese, repeating the layers.

8. Bake for an additional 15 minutes until the cheese is melted and bubbly.

9. Drizzle with basil pesto and garnish with fresh basil leaves before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.