This Pesto Eggplant Parmesan recipe will be your new favorite eggplant parm recipe.
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.
How many serving sizes is this recipe?
six!
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!
bake opened! and post a pic when it’s done! xo
turned out great! this website is my secret weapon in the kitchen 🙂 thanks ladies
Oh wonderful!
This recipe is absolutely delicious…. Thanks so much
You are so welcome!
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.
Oh how awesome!! Glad you enjoyed the recipes lovely!
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!
yum!! have fun in italy!
Great recipe! Thanks!
I just made this and the pesto came out watery and frothy. What did I do wrong?
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
could i use your kale pesto here?
sure!
I cannot wait to try this recipe tonight for dinner! It looks delicious!
This was very tasty!! I ate two servings)oops!!) and froze the rest! 🙂
yayyy!
Hi! I made this and it’s delicious!! What’s the calorie content per serving?
Yay! It’s roughly 250 cals!
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.
yay!! amazing