Eggplant Parmesan With Pesto

Eggplant Parmesan With Pesto

I’m having a lazy Sunday, after an incredibly stressful week, writing my blog for Fiesta Friday. If you are a new blogger then you should find a weekly virtual group that will challenge you to write. Fiesta Friday at The Novice Gardener motivates me to create recipes and photos every week. I’ve made a commitment, it’s on my calendars and it gets done.

I have been exploring ways to enrich my life outside of medicine. Please don’t think for a minute that I don’t love medicine. Medicine was my first love and has been my passion since I was 12 years old. But I know there’s more to me than being a physician. I’m not sure where this silly little blog is taking me but I know for sure that writing most days keeps me writing and that’s what writers need to do, right? Yes, write.

Please enjoy my original spin on baked eggplant Parmesan with a pesto twist. Not low-fat, not carb free, not a nutritional power house but a delicious cheesy comfort food recipe.

When eating a rich main course keep your portion size reasonable and balance your plate with 1/4 main dish and 3/4 fresh fruit and vegetables. Take what you need and savor every bite.

Eggplant Parmesan with pesto
Portion control
1/4 main protein
3/4 fruits and vegetables

Add color and textures for visual and flavor satiety. The flowers are nasturtiums which I grow for salads. I keep my herbs and edible flowers free of pesticides and inorganic fertilizers.

Edible nasturtiums
Edible Organic Nasturtiums

For those of us who never follow a recipe. Here’s the quick step version. Keep reading for the printable recipe.

Eggplant Parmesan

Eggplant Parmesan With Pesto

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

Pesto
(You will have extra)
1 bunch of fresh basil, large stems removed, about 2 cups
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
2 tablespoon olive oil or more for the consistency you like

Eggplant Parmesan
3 large eggs
1 cup breadcrumbs, I used panko
2 tablespoons grated Parmesan cheese
1 large eggplant, cut into 1/2-inch-thick slices, no need to peel
1/4 cup finely grated Parmesan cheese, or 1/2 cup shredded
Spray of olive oil
1 (8-ounce) package shredded mozzarella cheese,
3 cups jarred or homemade, natural marinara (I used Trader Joe’s Marinara)
1/2 cup fresh or store bought pesto

Preparation

Blend pesto ingredients in the food processor until blended if using fresh. I highly recommend fresh because it’s so easy to make.

Whisk eggs until blended. Combine breadcrumbs and 2 tablespoons Parmesan cheese. Lightly salt eggplant then dip slices into egg mixture. Dredge in breadcrumb mixture.
Bake eggplant in a single layer on a cookie sheet sprayed with cooking spray or lightly greased with olive oil. Bake at 375 F for 30 minutes until golden, turning slices at 15 minutes.

Spread 1 cup of marinara sauce in a 9 X 13 baking dish, I prefer glass, and arrange one-half of the eggplant in a single layer. Spread 1/4 cup of pesto over eggplant. Sprinkle with 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese. Repeat pesto layer and spoon 2 cups of marinara over the top. Top with the remaining mozzarella.
Bake, covered, at 375° for 35 minutes. Remove cover and bake 10 more minutes or until cheese melts and is golden.

13 Comments Add yours

  1. smahoney100 says:

    Tracey, finally figured out how to connect through WordPress. Yes…please keep writing. I so enjoy your recipes and advice…and watching you develop into your next phase in life. Bravo!

    Liked by 1 person

  2. Kaila511 says:

    I love your quick step version! So cute! Happy FF, and have a great weekend. 🙂

    Liked by 1 person

    1. I really never follow a recipe and I remember recipes I’ve read in quick steps. Therefore the “quick steps” format was born. Thanks for stopping by.

      Liked by 1 person

  3. Looks really scrumptuous! Thanks for sharing your quick version 🙂

    Liked by 1 person

    1. Thanks. I think I’ll try to add the quick step version more often since that’s how I really cook. 🙂

      Like

  4. chefjulianna says:

    Mmm! Just love this dish!

    Liked by 1 person

  5. Oh love this, just made a batch of pesto, need to try it with eggplant parm. So delicious!

    Liked by 1 person

  6. saucygander says:

    Haha, I’m one of those people who never follow a recipe, but I will make this soon as it looks so good! I also agree that blogging keeps us writing, and Fiesta Friday keeps us to schedule. Great to see you at this week’s Fiesta Friday!

    Liked by 1 person

  7. looks delicious ….eggplant, parmasen and pesto there is not even one which i say no in here, cant wait to give it a try…yum yum

    Liked by 1 person

  8. This looks completely comforting Tracey! Love the addition of pesto to this and know how well that will work with the eggplant and mozzarella. Delicious! Lovely that you found time to bring this along to share at FF with us all – thank you!

    Liked by 1 person

  9. I love this dish. It is the perfect thing to make for a stress free Sunday. I like that you don’t fry the eggplant. I find that grilling them is another nice way to go.

    Liked by 1 person

  10. Grilled eggplant, I might try that.

    Like

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