Ingredients
Scale
- 2 medium eggplants
- 1 teaspoon sea salt
- 1 cup marinara sauce
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch rounds, sprinkle with sea salt, and let rest for 15 minutes to remove moisture.
- Pat the eggplant slices dry, heat olive oil in a skillet over medium heat, and sauté the slices until golden brown on both sides.
- In a baking dish, layer a thin layer of marinara sauce, followed by half the eggplant slices. Spread half of the pesto on top, followed by half of the mozzarella and Parmigiano-Reggiano.
- Repeat the layers with the remaining ingredients.
- Season the top layer with black pepper and bake covered for 25 minutes; then uncover and bake for an additional 15 minutes until golden brown.
- Let the dish rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg