• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Listen to the Latest Podcast EpisodeAnd We’re Back! Introducing: Diabetes Digital
Food Heaven Made Easy

Food Heaven Made Easy

Black Registered Dietitian Nutritionists | Intuitive Eating Dietitians

  • About
  • Press
    • Diabetes Digital
    • Start Here
    • Podcast
      • Hookup Codes
    • Work With Us
    • Resources
      • Recipes
      • Blog
      • Cookbook
      • Books We Love
    Looking for nutrition counseling with expert registered dietitians?
    Get Started

    Pesto Eggplant Parmesan

    Main Courses

    This Pesto Eggplant Parmesan recipe will be your new favorite eggplant parm recipe.  

    IMG_2215

    IMG_2142 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!

    IMG_2194 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!

    IMG_2196 IMG_2208

    Print
    Light Pesto Eggplant Parmesan
    Total Time
    1 hr
     
    Servings: 6
    Ingredients
    • 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
    Instructions
    1. Preheat oven to 400F
    2. Slice the eggplant in 12 rounds, around 1 inch thick
    3. Lightly season each eggplant piece with paprika, salt, and pepper
    4. On an oiled baking pan, bake eggplant rounds for about 15-20 minutes, until they brown around the edges
    5. When ready, remove eggplant from the oven and allow to cool.
    6. Place 6 eggplant rounds in a baking dish, and evenly layer each round with mozzarella, tomato sauce, and pesto
    7. Then place the remaining 6 eggplant rounds on the layered eggplant, and layer once again.
    8. After layered, finish off by sprinkling breadcrumbs and parmesan
    9. Bake for 20-25 minutes on 400F. Enjoy!
    Recipe Notes

    You can find a DIY pesto recipe on our site. Enjoy with pasta and/or a side salad.

     

    24 Comments

    You Might Also Like

    Slow-Cooker Kale & White Bean Stew
    Black Bean & Mushroom Enchilada Casserole
    Slow-Cooker Buffalo Chicken Chili
    Healthy Valentine’s Day Recipes
    The Inside Scoop On Vitamins

    Share the Love

    Reader Interactions

    Comments

    1. Cassie says

      March 4, 2013 at 9:37 pm

      How many serving sizes is this recipe?

      Reply
      • Wendy says

        March 4, 2013 at 9:39 pm

        six!

        Reply
    2. Kendra says

      March 8, 2013 at 8:53 pm

      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!

      Reply
      • Wendy says

        March 8, 2013 at 8:55 pm

        bake opened! and post a pic when it’s done! xo

        Reply
    3. Ashley says

      March 10, 2013 at 6:24 pm

      turned out great! this website is my secret weapon in the kitchen 🙂 thanks ladies

      Reply
      • Wendy says

        March 10, 2013 at 6:40 pm

        Oh wonderful!

        Reply
    4. Jen says

      March 12, 2013 at 5:09 pm

      This recipe is absolutely delicious…. Thanks so much

      Reply
      • Wendy says

        March 12, 2013 at 7:02 pm

        You are so welcome!

        Reply
    5. Deidra says

      March 26, 2013 at 9:39 pm

      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.

      Reply
      • Wendy says

        March 26, 2013 at 11:22 pm

        Oh how awesome!! Glad you enjoyed the recipes lovely!

        Reply
    6. Carolina says

      April 7, 2014 at 9:48 pm

      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!

      Reply
      • Wendy says

        April 16, 2014 at 1:14 pm

        yum!! have fun in italy!

        Reply
    7. Jessica says

      July 6, 2014 at 5:03 pm

      Great recipe! Thanks!

      Reply
    8. ivana says

      November 24, 2014 at 8:30 pm

      I just made this and the pesto came out watery and frothy. What did I do wrong?

      Reply
      • Wendy says

        January 4, 2015 at 4:35 pm

        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

        Reply
    9. lizmarie says

      November 25, 2014 at 11:46 pm

      could i use your kale pesto here?

      Reply
      • Wendy says

        January 4, 2015 at 4:34 pm

        sure!

        Reply
    10. Brittney says

      June 10, 2015 at 11:14 am

      I cannot wait to try this recipe tonight for dinner! It looks delicious!

      Reply
    11. Brittany says

      December 10, 2015 at 5:51 am

      This was very tasty!! I ate two servings)oops!!) and froze the rest! 🙂

      Reply
      • Wendy says

        December 11, 2015 at 11:35 pm

        yayyy!

        Reply
    12. Kate says

      January 26, 2016 at 9:45 pm

      Hi! I made this and it’s delicious!! What’s the calorie content per serving?

      Reply
      • Wendy says

        January 27, 2016 at 11:26 pm

        Yay! It’s roughly 250 cals!

        Reply
    13. Alyssa says

      August 10, 2016 at 8:21 pm

      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.

      Reply
      • Wendy says

        August 10, 2016 at 11:00 pm

        yay!! amazing

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search

    Let’s Connect

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    Subscribe to our Podcast

    food heaven podcast

    Podcast Hookup Codes

    food heaven podcast hookup codes

    Meet Wendy & Jess

    Registered Dietitians & BFF's. We're probably busy eating right now.

    Footer

    • Diabetes Digital
    • Our Story
    • Recipes
    • Resources
    • Articles
    • Contact
    • Policies
    Join Our Exclusive Email List!
    Subscribe for our free 3-step audio course to achieve food freedom
    © Food Heaven Made Easy
    In order to provide you with the best service, our website uses cookies. By continuing to browse the site you are agreeing to our Privacy Policy I consent
    Privacy Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT