Name: Baked Tomato Pesto Eggplant
Ingredients: 2 globe eggplants, in ¼” slices; 4 oz Sun-dried Tomato Basil Pesto; 4 oz feta, crumbled; 8 oz mozzarella, grated; 15 oz canned tomatoes, cubed; 15 oz tomato sauce; ½ tsp each dried herbs (oregano, basil, marjoram); ¼ cup panko bread crumbs; ¼ cup grated asiago cheese; Olive oil for roasting eggplant

Baked Tomato Pesto Eggplant

AuthorAmy ErezCategorySavory, Sun-dried Tomato Basil Pesto

Yields1 Serving

2 globe eggplants, in ¼” slices

4 oz Sun-dried Tomato Basil Pesto

4 oz feta, crumbled

8 oz mozzarella, grated

15 oz canned tomatoes, cubed

15 oz tomato sauce

½ tsp each dried herbs (oregano, basil, marjoram)

¼ cup panko bread crumbs

¼ cup grated asiago cheese

Olive oil for roasting eggplant

Preheat oven to 375ᵒ.

Slice eggplant and prepare baking tray with a light amount of olive oil. Olive oil sprays are nice for this purpose.

Place the eggplant on the greased tray. Spread pesto on the eggplant (face up side only).

Bake eggplant for 20 minutes on the first side and 15 minutes on the second.

Meanwhile, mix the canned tomatoes and tomato sauce with the dry herbs and salt.

Mix together in a small bowl the grated asiago cheese and panko. Set aside.

In a 9x13” casserole (pyrex works nicely), spread ⅓ of the sauce mix on the bottom. Add a layer of roasted eggplant. Top with half of grated mozzarella and half of feta.

Spread another third of sauce on top. Then, eggplant, mozzarella and feta.

Finish with the last of the sauce. Spread evenly on top of the sauce, the mixture of panko and asiago.

Cover with foil.

Bake at 350ᵒ for 30 minutes. Remove the cover and continue for 15 minutes. Serve.

Ingredients