Baked Eggplant Stacks with Mozzarella and Basil Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Layers of tender baked eggplant rounds topped with melted mozzarella and fresh basil pesto, delivering a satisfying vegetarian keto dish. This mediterranean-inspired vegetarian (keto, vegetarian) ready in about 40 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 10 min Cook: 30 min Serves 3 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Arrange 1 large sliced eggplant rounds on a baking sheet lined with parchment paper. Brush both sides of the eggplant with 3 tablespoons olive oil and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
  2. Step 2: Bake the eggplant slices for 20 minutes, flipping halfway through, until golden and tender.
  3. Step 3: Remove from oven and top each eggplant round with 1 slice of mozzarella cheese and 1 teaspoon basil pesto. Stack two rounds per serving, layering pesto and mozzarella between slices.
  4. Step 4: Sprinkle 2 tablespoons grated parmesan cheese evenly over the stacks and return to the oven for an additional 8-10 minutes until cheese is melted and bubbly.
  5. Step 5: Serve warm garnished with extra basil leaves if desired.

Frequently asked questions

How long does Baked Eggplant Stacks with Mozzarella and Basil Pesto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Stacks with Mozzarella and Basil Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Eggplant Stacks with Mozzarella and Basil Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Stacks with Mozzarella and Basil Pesto for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Stacks with Mozzarella and Basil Pesto keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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