This is a quick meal you can put together providing you have some roasted eggplant slices tucked away in your fridge like I usually do, but if not it still won’t take you too long to get this meal together. Great for mid week or just a lazy weekend, serve with a salad and some crusty bread and you’re good to go.
I say quick because it’s basically just all about the layering of ingredients together. How could you ever tire of buttery eggplant, fresh oozing mozzarella, creamy pesto and a light and flavorful homemade sauce? I know I can’t!
I’m still able to find really good eggplant and I hope you can too so you could make this ASAP!
Here’s what you do:
Prepare the eggplant by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I make this all the time tonight I made it another way and when I say it came out amazing you got to try this. ! Stack eggplant with sauteed mushrooms onions ricotta cheese pancetta and roAsted peppers top off with some tomato sauce and mozzarella cheese amazing
Wow, I have to try this recipe. Pesto and tomato sauce together? Interesting. I pin it. 🙂
Made these last night and they were amazing! I’m so glad I had a couple left over to enjoy for lunch today too. Thanks!!
I’m making this tonight. I have some pesto I just made from the last of my plants that never made it into the freezer. I’ll come back and let you know how it came out, and I’ll probably blog about it too. Thanks for the recipe!
I’m wishing I had some eggplant tucked away. Looks fabulous Marie, just the right proportions of ingredients, a perfect balance.
LL
I am always looking for new ways to cook eggplant and this just sounds amazing! Lovely presentation. 🙂
Now that’s yummy! I’ve never added pesto before, but now I will! Thanks for inspiring me!
What beautiful eggplant stacks…so appetizing and pure meditaranean!
Ronelle
Gorgeous eggplant stacks and so healthy too. My husband’s entire family loves eggplant with the exception of him. Go figure. I guess I’ll have to make this for them instead.
Sam
I never get tired of eggplant, Marie. Your stacks look delicious. I just made some parmigiana over the weekend with eggplant from a friend’s garden. Mine pooped out again this year. Oh, well, I still have tomatoes and peppers!
Great idea, enticing photo! I do have some eggplant slices on hand and I just needed a bit of inspiration from you! Thanks!
Great dish, simple, easy to preapre, elegant, and also very healthy. Nice photos too…They bring your food to life.
I love eggplant and yet never thought to fry some to store in my freezer. I’ll do that before the price goes up. Good idea, Marie!
This is a sure way of getting my family to eat Egg plant…..I can never make enough!! Love the vibrant pics!!
Super cute! Eggplant has never been a go-to ingredient. But I think I can make an exception with something like this. Everything tastes better with cheese and sauce. 🙂
I have 2 eggplant in the fridge that are just waiting to be stacked! This will be today’s lunch. Thanks, Marie, for this terrific way to prepare one of my favorite veggies.
Yum, that looks delicious and an easy weeknight meal after work! Thanks for the recipe!
Love eggplant any which way. I like the idea of the pesto!! Hmmm I’m trying this one!
Happy Sunday!
Love eggplant any which way. I like the idea of the pesto!! Hmmm I’m trying this one!
Happy Sunday!
Leftover eggplant slices in my house??? No way, I can’t resist them… have to eat them all up!
Great photo!
🙂
ButterYum
I certainly cannot get tired of eggplant. Very nice idea. I like the addition of pesto.
Before summer eggplant makes its exit, I shall do this – I have never done the addition of the pesto. A grand excuse to make the dish! (Not that I need an excuse…)
I so often just roast up some eggplant for dinner, throw it over some polenta and call it a day. This looks like a really lovely alternative to that!
Oh my, do these ever look good, Marie. My mouth is just watering looking at those photos. These would be perfect as a side dish, but they look like dinner to me!
I can never get enough of eggplant!
that is one just stunning dish. pretty to look at and even nicer to DEVOUR.
I LOVE this!! I make these when I don’t have time or the energy to do a parmigiana. Sometimes, I add slices of potato or tomato. Now I have a craving!
I love making these. Have to try your recipe. Look fantastic.
So simple yet full of flavor!
I’m going to give this a try soon. This looks so delicious, and easy! I love the idea of roasting sliced eggplant and then storing it in the fridge. I’m wondering if slicing the skin off the eggplant zebra style is for looks or more for something to do with how it will roast. Thanks for the great post! I always get excited when I see a new one pop up on my homescreen.