Eggplant and Mozzarella Caprese Bake with Basil Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A low-carb baked dish layering tender roasted eggplant with fresh mozzarella and basil pesto, creating a rich keto-friendly vegetarian entree. This Italian-inspired keto recipe (vegetarian), ready in about 50 minutes, pairs eggplants, fresh mozzarella, basil pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 35 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet. Brush both sides with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Roast the eggplant slices for 20 minutes, flipping halfway until tender and golden.
  3. Step 3: In a baking dish, layer half of the roasted eggplant slices, then spread 1/3 cup basil pesto evenly over them. Top with half of 8 oz sliced fresh mozzarella and half of 1 cup halved cherry tomatoes.
  4. Step 4: Repeat layers with remaining eggplant, pesto, mozzarella, and tomatoes.
  5. Step 5: Bake uncovered at 400°F for 15 minutes until the cheese melts and bubbles.
  6. Step 6: Garnish with 1/4 cup fresh basil leaves before serving warm.

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