Presto Pesto Eggplant

I often serve Presto Pesto Eggplant on a bed of pasta. This recipe results in a gorgeous succulent main dish. This is a lovely vegetarian dish. It is ready within 25 minutes and so full of flavour you will want another serving.

Presto Pesto Eggplant

Superb vegetarian recipe that is a main dish you must try.

4.46 from 33 votes

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Course: Main Dish

Cuisine: American, French

Keyword: Cheese, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 people

Calories: 77kcal

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Ingredients

 

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• 1 small eggplant 1″ slices
• 1 tbsp pesto sauce homemade is best
• 3 small tomato diced
• 1 tbsp Parmesan
• 2 tbsp parsley chopped
• ground black pepper to taste

Instructions

• Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray.
• Lay the eggplant slices on the baking sheet. Try to make sure the sides are not touching.
• Coat the top of each slice with a thin layer of the pesto sauce.
• Top each slice with a portion of the diced tomatos. Sprinkle with the pepper, then the cheese.
• Garnish with the parsley and bake for 15 minutes or until the eggplant is soft and the cheese is lightly golden.
• This recipe yields 2 servings. Serving size: 1/2 recipe.

Notes

I often serve this eggplant recipe on a bed of pasta fro a gorgeous succulent meal.

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 173mg | Potassium: 106mg | Fiber: 1g | Sugar: 0.3g