Baked Eggplant Pesto Melts
Elevate your eggplant game with these Baked Eggplant Pesto Melts, a delightful dish that puts this versatile vegetable right where it belongs: front and center! Inspired by a classic Italian flavor profile, this recipe showcases tender, oven-roasted eggplant slices layered with rich pesto and gooey melted cheese. It’s a great way to utilize leftover pesto while creating an impressive and satisfying vegetarian entrée. Ideal for a cozy family dinner or a special gathering, these stacks are as visually appealing as they are delicious. Serve them alongside a fresh salad or crusty bread for a complete meal full of vibrant flavors and textures.
N/A
Servings
150
Calories
5
Ingredients
Ingredients
Eggplant
1 lb (Sliced into 12 even pieces, 1/3 inch thick)
Salt
2 teaspoons (For salting eggplant slices)
Pesto Sauce
4 tablespoons (Spread evenly on eggplant slices)
Mozzarella Cheese
4 ounces (Grated (approximately 1 cup))
Parmesan or Romano Cheese
4 tablespoons (Grated for topping)
Instructions
1
Preheat your oven to 375°F (190°C), and lightly oil a shallow baking pan.
2
Slice the eggplant into 12 even pieces, about 1/3 inch thick, discarding both ends.
3
Arrange the eggplant slices on paper towels in a single layer. Sprinkle both sides of each slice with salt, then cover with another layer of paper towels.
4
Allow the salted eggplant to drain for 30 minutes to extract any bitterness.
5
After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove excess salt. Pat dry using paper towels.
6
In the prepared baking pan, place 4 eggplant slices in a single layer. Spread each slice evenly with 1 teaspoon of pesto.
7
Sprinkle 2 tablespoons of mozzarella cheese over the pesto on each slice, allowing the cheese to melt into the flavors of the dish.
8
Repeat the layering process with the remaining eggplant, pesto, and mozzarella until all ingredients are used, finishing with a layer of cheese.
9
Finally, sprinkle 1 tablespoon of grated Parmesan or Romano cheese over each stack.
10
Bake in the middle of the oven for 20 to 25 minutes, or until the eggplant is tender and the cheese is golden and bubbly.
11
Let cool for a few minutes before serving, and enjoy the delightful flavors of your Baked Eggplant Pesto Melts!
Nutrition Information
8
Fat
10
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable in this recipe?
The main vegetable used in this recipe is eggplant.
How many eggplant slices should I cut?
You should cut the eggplant into 12 even pieces, approximately 1/3 inch thick.
Why is salt used on the eggplant before cooking?
Salt is used to draw out moisture and extract any potential bitterness from the eggplant slices.
How long should the eggplant drain with salt?
The eggplant slices should drain for 30 minutes between paper towels.
Do I need to rinse the eggplant after salting?
Yes, rinse the slices thoroughly under cold water to remove excess salt and then pat them dry.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
What type of pesto can I use?
You can use any pesto sauce, and the recipe is a great way to use up leftover pesto.
How much pesto is used on each eggplant slice?
Each slice should be spread with 1 teaspoon of pesto.
What cheese is used for the melts?
The recipe calls for grated mozzarella cheese inside the layers and grated Parmesan or Romano on top.
How long do the eggplant melts bake?
Bake them in the middle of the oven for 20 to 25 minutes.
What should the finished melts look like?
The eggplant should be tender, and the cheese should be golden and bubbly.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian entree.
How many calories are in this dish?
There are approximately 150 calories per serving.
What is the fat content?
The recipe contains 8 grams of fat.
How many grams of protein are in the melts?
There are 5 grams of protein per serving.
What is the carbohydrate count?
The recipe contains 10 grams of carbohydrates.
What should I serve with Baked Eggplant Pesto Melts?
They are best served alongside a fresh salad or crusty bread.
How many ingredients are in this recipe?
There are 5 total ingredients: eggplant, salt, pesto sauce, mozzarella, and Parmesan/Romano.
How many layers are in each eggplant stack?
The 12 slices are used to create 4 stacks of 3 layers each.
Do I need to oil the baking pan?
Yes, you should lightly oil a shallow baking pan before starting.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and comfort food.
Can I use Romano cheese instead of Parmesan?
Yes, either grated Parmesan or Romano cheese works well for the topping.
What kind of flavor profile does this dish have?
It features a classic Italian flavor profile with pesto and melted cheeses.
How much mozzarella cheese is needed?
You will need 4 ounces (approximately 1 cup) of grated mozzarella cheese.
Should I use the ends of the eggplant?
No, the instructions suggest discarding both ends of the eggplant.
Where in the oven should the pan be placed?
The pan should be placed in the middle of the oven for even baking.
Does this recipe contain fiber?
While eggplant contains fiber, the specific nutritional value for fiber is not listed in this dataset.
Is the eggplant peeled?
The recipe does not specify peeling, so the skin is typically left on for structure.
Can I make this for a special gathering?
Yes, these stacks are visually appealing and satisfying for both family dinners and gatherings.
How long should the melts cool before serving?
Let them cool for a few minutes before serving to allow the cheese to set.