Grilled Eggplant Parmesan with Basil Pesto

A modern twist on a classic Italian dish, this Grilled Eggplant Parmesan with Basil Pesto is a deliciously smoky and flavorful vegetarian meal that is perfect for any occasion. The grilled eggplant slices are layered with fresh mozzarella, Parmesan cheese, and homemade basil pesto, offering a delightful combination of textures and flavors.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 large eggplants (sliced into 1/4-inch rounds)

4 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 cup fresh basil leaves

1/2 cup pine nuts

2 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup extra-virgin olive oil

8 oz fresh mozzarella cheese (sliced)

1 cup marinara sauce

1/2 cup breadcrumbs

1/4 cup chopped fresh parsley

Instructions

1. Preheat the grill to medium-high heat.

2. Brush the eggplant slices with olive oil and season with salt and pepper.

3. Grill the eggplant slices for 5 minutes on each side until tender and grill marks appear.

4. In a blender, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Blend while gradually adding extra-virgin olive oil to make pesto.

5. Preheat oven to 375°F (190°C).

6. In a baking dish, layer grilled eggplant slices, mozzarella, a spoonful of pesto, and marinara sauce.

7. Repeat layers until ingredients are used up, topping with breadcrumbs and remaining Parmesan cheese.

8. Bake for 20-25 minutes until cheese is melted and top is golden brown.

9. Garnish with chopped fresh parsley before serving.

Storage

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

Reheating

To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes 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.