Excellent eggplant! This Light Pesto Eggplant Parmesan recipe will be your new favorite eggplant parm recipe. We’re just trying to keep it classic and healthy so you can happily enjoy all of your favorite dishes.
We really like eggplant because of all the vitamins and minerals such as copper, thiamine, manganese, and other phytochemicals that do wonders for your health. It is also an excellent alternative to some of the higher calorie classic Italian dishes while still providing that delicious Italian flavor. Try to buy your vegetables when they’re in season to optimize your dish and your wallet! Eggplant is best from August through October, though grocery stores have them year round. Incorporating vegetables regularly help to reduce risk of chronic disease such as heart disease, cancers, and type 2 diabetes.
Start up by preheating the oven to 400F. Slice the eggplant into 12 rounds about one inch thick each. Season the eggplant with paprika, salt, and pepper. On an oiled baking pan, bake the eggplant rounds for about 15-20 minutes until they are brown around the edges. When they are ready, remove from the oven and let cool. Place the rounds in a baking dish and evenly layer the rounds with mozzarella, tomato sauce, and pesto. Place the remaining eggplant rounds on the layered eggplant and layer once again. After they are all layered, finish off by sprinkling breadcrumbs and parmesan. Bake it all again for another 20-25 minutes and enjoy!
When you’re craving something traditional and satisfying, this eggplant parmesan recipe is for you! Make our DIY pesto for a authentic, entirely homemade dish. Pair with a hearty salad filled wholesome greens and plenty of veggies and a side of whole grain like rice or quinoa for a well balanced dish. What do you think of our take on this classic recipe? Let us know what you think in the comments below!
- 1 large eggplant
- 1 cup of tomato sauce
- 1/2 cup of pesto
- 1 cup of shredded mozzarella
- 1/8 cup of grated parmesan cheese
- 1/4 cup of bread crumbs
- 1 teaspoon of paprika
- 2 tablespoons of olive oil
- Salt and pepper to taste
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Preheat oven to 400F
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Slice the eggplant in 12 rounds, around 1 inch thick
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Lightly season each eggplant piece with paprika, salt, and pepper
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On an oiled baking pan, bake eggplant rounds for about 15-20 minutes, until they brown around the edges
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When ready, remove eggplant from the oven and allow to cool.
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Place 6 eggplant rounds in a baking dish, and evenly layer each round with mozzarella, tomato sauce, and pesto
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Then place the remaining 6 eggplant rounds on the layered eggplant, and layer once again.
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After layered, finish off by sprinkling breadcrumbs and parmesan
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Bake for 20-25 minutes on 400F. Enjoy!
You can find a DIY pesto recipe on our site
Enjoy with pasta and/or a side salad.
Cassie
March 4, 2013 at 9:37 pm (7 years ago)How many serving sizes is this recipe?
Wendy
March 4, 2013 at 9:39 pm (7 years ago)six!
Kendra
March 8, 2013 at 8:53 pm (7 years ago)Hi! I’m making this now:) do you cover the eggplant or bake uncovered once they’re layered and go in for that last 20-25 minutes? Thanks!
Wendy
March 8, 2013 at 8:55 pm (7 years ago)bake opened! and post a pic when it’s done! xo
Ashley
March 10, 2013 at 6:24 pm (7 years ago)turned out great! this website is my secret weapon in the kitchen 🙂 thanks ladies
Wendy
March 10, 2013 at 6:40 pm (7 years ago)Oh wonderful!
Jen
March 12, 2013 at 5:09 pm (7 years ago)This recipe is absolutely delicious…. Thanks so much
Wendy
March 12, 2013 at 7:02 pm (7 years ago)You are so welcome!
Deidra
March 26, 2013 at 9:39 pm (7 years ago)I just made this minus the pesto because I didn’t have the correct ingredients to make the pesto. It was amazingly good. I am not a vegetarian or anything either. I also made the black bean burger too. This makes me want to go vegetarian now! I love the recipes.
Wendy
March 26, 2013 at 11:22 pm (7 years ago)Oh how awesome!! Glad you enjoyed the recipes lovely!
Carolina
April 7, 2014 at 9:48 pm (6 years ago)We are here in Italy, travelling and found real Italian pesto and Parmesan. We tried it today and it was absolutely delicious and easy to make! Good recipe and very clearly explained. Thank you!
Wendy
April 16, 2014 at 1:14 pm (6 years ago)yum!! have fun in italy!
Jessica
July 6, 2014 at 5:03 pm (6 years ago)Great recipe! Thanks!
ivana
November 24, 2014 at 8:30 pm (5 years ago)I just made this and the pesto came out watery and frothy. What did I do wrong?
Wendy
January 4, 2015 at 4:35 pm (5 years ago)eek maybe you put too much water. next time, try adding it in little by little, to make sure you get the consistency you want. xo
lizmarie
November 25, 2014 at 11:46 pm (5 years ago)could i use your kale pesto here?
Wendy
January 4, 2015 at 4:34 pm (5 years ago)sure!
Brittney
June 10, 2015 at 11:14 am (5 years ago)I cannot wait to try this recipe tonight for dinner! It looks delicious!
Brittany
December 10, 2015 at 5:51 am (4 years ago)This was very tasty!! I ate two servings)oops!!) and froze the rest! 🙂
Wendy
December 11, 2015 at 11:35 pm (4 years ago)yayyy!
Kate
January 26, 2016 at 9:45 pm (4 years ago)Hi! I made this and it’s delicious!! What’s the calorie content per serving?
Wendy
January 27, 2016 at 11:26 pm (4 years ago)Yay! It’s roughly 250 cals!
Alyssa
August 10, 2016 at 8:21 pm (3 years ago)I’ve made this recipe 4 times since I found it! Delicious and so easy! I also tried adding shrimp and quinoa to it (with the eggplant sliced up into smaller pieces), making it more like a casserole. A HUGE hit among family and friends.
Wendy
August 10, 2016 at 11:00 pm (3 years ago)yay!! amazing