Baked Pesto Eggplant Parmesan with Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender baked eggplant slices smothered in vibrant basil pesto and melted mozzarella for a comforting Italian-inspired vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 75 minutes blends for salting eggplant salt, basil pesto, shredded mozzarella cheese 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 350 calories and feeds 4, 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: 30 min Cook: 45 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Lay 1 large sliced eggplant rounds on a baking sheet and sprinkle evenly with 1 tsp salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Brush both sides of the eggplant slices with 2 tbsp olive oil and roast on a baking sheet for 20 minutes, flipping halfway, until golden and tender.
  3. Step 3: In a baking dish, spread a thin layer of 1 cup basil pesto. Arrange half of the roasted eggplant slices in a single layer, spread half of the remaining pesto over them, and sprinkle evenly with 3/4 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat the layering once more.
  4. Step 4: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden spots. Garnish with fresh basil leaves before serving warm.

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Frequently asked questions

How long does Baked Pesto Eggplant Parmesan with Mozzarella take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Pesto Eggplant Parmesan with Mozzarella?

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 Pesto Eggplant Parmesan with Mozzarella?

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 Pesto Eggplant Parmesan with Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pesto Eggplant Parmesan with Mozzarella vegetarian?

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

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