Ingredients
Scale
- 2 medium eggplants, cut into 1/2-inch thick rounds
- 1 teaspoon sea salt
- 1 cup homemade or store-bought marinara sauce
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle the eggplant rounds with sea salt and let them rest for about 15 minutes to release excess moisture. Pat them dry with a clean kitchen towel.
- In a large skillet, heat the extra virgin olive oil over medium heat. Cook the eggplant slices in batches for approximately 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
- In a baking dish, pour a thin layer of marinara sauce to cover the bottom. Layer half of the eggplant rounds on top of the sauce.
- Spread half of the basil pesto over the eggplant. Add half of the mozzarella followed by half of the Parmigiano-Reggiano cheese.
- Repeat the layering process with the remaining eggplant, pesto, marinara sauce, mozzarella, and Parmigiano-Reggiano.
- Season the top with black pepper and crushed red pepper flakes if desired. Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15 minutes or until the cheese is melted and golden brown.
- Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves. Enjoy your flavorful creation!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (150g)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg