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Light Pesto Eggplant Parmesan
Total Time
1 hr
Servings: 6
  • 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
  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.