Baked Eggplant With Pesto Parmesan And Mozzarella

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This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

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Steps

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Preheat oven to 350.

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Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.

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Pat the slices dry.

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Grill the slices until soft but not all the way done.

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Heat a skillet and add 2 tbs olive oil , saute onion , garlic , and bellpepper until soft.

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Salt and pepper liberally.

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Stir in the wine and chicken broth and reduce to about 1 / 2 cup.

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Stir in pesto and tomato paste and remove from the heat.

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In a casserole dish sprinkle the remaining 1 tbs olive oil and lay one layer of eggplant slices on top.

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Spread 1 / 3 of the sauce on the eggplant and top with 1 / 3 of the cheese mixture.

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Repeat layers.

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Top with the remaining cheese.

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Bake for 30-45 minutes , or until cheese is browning and bubbly and eggplant slices are soft.

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Ingredients

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eggplants, olive oil, onion, garlic cloves, red bell pepper, pesto sauce, tomato paste, white wine, chicken broth, mozzarella cheese, parmesan cheese