Ingredients
-
1
-
2
-
4
-
4
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Cheesy Eggplant (Aubergine) Pesto Stacks,I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven’t found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.,Very good. I made the recipe as directed stacking mine 2 high. They were great.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Heat Oven at 375f, and Oil a Shallow Baking Pan. |
|
2
Done
|
Cut the Eggplant Crosswise Into 12 1/3 Inch Thick Slices, Discarding the Ends. |
|
3
Done
|
Arrange in One Layer on Paper Towels. |
|
4
Done
|
Sprinkle Both Sides of Slices Evenly With Salt and Cover With Another Layer of Paper Towels. |
|
5
Done
|
Let Eggplant Stand 30 Minutes. |
|
6
Done
|
Rinse Salt Off, and Pat Dry With Paper Toweling. |
|
7
Done
|
Arrange 4 Eggplant Slices in One Layer in Pan and Spread Each Slice Evenly With 1 Teaspoon Pesto. |
|
8
Done
|
Sprinkle 2 Tablespoons Mozzarella Evenly Over Pesto on Each Slice. |
|
9
Done
|
Continue to Layer Remaining Eggplant Slices, Pesto, and Mozzarella in the Same Way. |
|
10
Done
|
Sprinkle 1 Tablespoon Parmesan or Romano Evenly Over Each Stack and Bake in Middle of Oven Until Eggplant Is Tender, 20 to 25 Minutes. |
