Eggplant Parmesan with Basil Pesto
A delightful twist on the classic Italian dish, Eggplant Parmesan with Basil Pesto combines layers of crispy eggplant slices, tangy marinara sauce, rich cheese, and fresh basil pesto for a unique and flavorful experience. This version is perfect for vegetarian lovers seeking a comforting, yet refreshing meal.
Prep time: 20 minutesCook time: 30 minutesServes: 4
Ingredients
2 large eggplants (about 2 lbs), sliced 1/4 inch thick
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup basil pesto
2 tbsp olive oil
Instructions
1. Preheat the oven to 375°F (190°C).
2. Lightly season the eggplant slices with salt and let them sit for 20 minutes to release excess moisture. Pat dry with paper towels.
3. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, parsley, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
5. In a large skillet, heat olive oil over medium heat and fry each breaded eggplant slice for 3-4 minutes per side until golden brown. Remove and drain on paper towels.
6. In a baking dish, spread a thin layer of marinara sauce, then layer half of the fried eggplant slices, half of the marinara sauce, half of the mozzarella cheese, and half of the basil pesto. Repeat the layers with the remaining ingredients.
7. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
8. Let cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an oven preheated to 350°F (175°C) 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.
