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Gourmet Eggplant Parmesan with Basil Pesto
A sophisticated vegetarian take on the classic Italian dish, featuring layers of roasted eggplant, rich tomato sauce, and fresh basil pesto.
Ingredients:
1
Servings
-
300geggplant
-
200mltomato sauce
-
100gmozzarella cheese
-
50gparmesan cheese
-
20gbasil leaves
-
30mlolive oil
-
2clovegarlic
-
30gpine nuts
Preparation Time: 45 minutes
Instructions:
- Preheat the oven to 200°C.
- Slice the eggplant into 1 cm thick rounds and brush with olive oil.
- Roast the eggplant slices in the oven for 20 minutes until golden brown.
- In a baking dish, layer roasted eggplant, tomato sauce, and mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with a layer of mozzarella and parmesan cheese.
- Bake in the oven for an additional 15 minutes until cheese is bubbly and golden.
- Meanwhile, prepare the basil pesto by blending basil leaves, garlic, pine nuts, and remaining olive oil until smooth.
- Serve the eggplant parmesan hot, drizzled with fresh basil pesto.
| Nutrition | Per Serving 730 g | Per 100g |
|---|---|---|
| Energy | 700 kcal | 96 kcal |
| Protein | 35 g | 4.8 g |
| Fibre | 12 g | 1.6 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.4 g |
| Carbohydrates | 40 g | 5.5 g |
| Fat | 45 g | 6.2 g |
-
300geggplant
-
200mltomato sauce
-
100gmozzarella cheese
-
50gparmesan cheese
-
20gbasil leaves
-
30mlolive oil
-
2clovegarlic
-
30gpine nuts
1
Servings