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Presto Pesto Eggplant
Superb vegetarian recipe that is a main dish you must try.
4.46
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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:
77
kcal
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Ingredients
Metric
Imperial
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:
77
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
173
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
0.3
g