Baked Eggplant Stacks with Mozzarella and Basil Pesto

By , Test Kitchen Director · 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 blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

Equipment for this recipe

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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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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