Eggplant and Mozzarella Caprese Bake with Basil Pesto
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 (keto, vegetarian) ready in about 50 minutes blends sliced fresh mozzarella, basil pesto, olive oil 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 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds eggplants
- 8 oz, sliced fresh mozzarella
- 1/3 cup basil pesto
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, halved cherry tomatoes
- 1/4 cup, for garnish fresh basil leaves
Instructions
- 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.
- Step 2: Roast the eggplant slices for 20 minutes, flipping halfway until tender and golden.
- 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.
- Step 4: Repeat layers with remaining eggplant, pesto, mozzarella, and tomatoes.
- Step 5: Bake uncovered at 400°F for 15 minutes until the cheese melts and bubbles.
- Step 6: Garnish with 1/4 cup fresh basil leaves before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Mozzarella Caprese Bake with Basil Pesto take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Eggplant and Mozzarella Caprese Bake with 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 Eggplant and Mozzarella Caprese Bake with 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 Eggplant and Mozzarella Caprese Bake with Basil Pesto 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 Eggplant and Mozzarella Caprese Bake with Basil Pesto keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
