Cheesy Eggplant Aubergine Pesto Stacks
Elevate your dinner table with these irresistible Cheesy Eggplant Aubergine Pesto Stacks—a savory fusion of Mediterranean flavors and effortless elegance. Perfectly roasted eggplant rounds form the foundation of these delectable stacks, layered with vibrant basil pesto, juicy roasted tomatoes, and creamy slices of fresh mozzarella. Topped with a golden sprinkle of Parmesan and baked to gooey perfection, each stack delivers a delightful combination of textures and bold flavors. This easy-to-follow recipe is ideal for vegetarians and makes a stunning main course or hearty appetizer. Garnished with fresh basil and a touch of black pepper, these cheesy pesto stacks are a crowd-pleasing masterpiece that’s as visually stunning as it is delicious. Perfect for a cozy dinner or a special occasion, this dish will quickly become your go-to for an impressive yet simple meal.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 tablespoon Salt
- 4 tablespoons Olive oil
- 250 grams Fresh mozzarella cheese
- 125 grams Pesto
- 2 medium Tomatoes
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 10 leaves Fresh basil leaves
Instructions
Slice the eggplants into 1 cm (about 1/2 inch) thick rounds and sprinkle both sides with salt. Lay them on a baking tray lined with paper towels and let them sit for 20 minutes to draw out excess moisture.
While the eggplants are resting, slice the tomatoes and mozzarella into even rounds and set them aside.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
After 20 minutes, pat the eggplant slices dry with a clean kitchen towel or paper towel to remove the moisture and excess salt.
Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes, turning them halfway through.
Remove the eggplant slices from the oven and let them cool slightly for easy handling.
Reduce the oven temperature to 180°C (350°F).
Assemble the stacks by layering one slice of eggplant, a thin layer of pesto, a slice of tomato, a slice of mozzarella, and a sprinkle of grated Parmesan. Repeat to form 2-3 layers per stack, finishing with mozzarella and a sprinkle of Parmesan on top.
Place the assembled stacks back onto the baking sheet and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the stacks from the oven and let them rest for 5 minutes. Garnish with fresh basil leaves and a crack of black pepper before serving.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 8178 mg | 356% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.5 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2120 mg | 163% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
