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    Home » MAINS

    Eggplant Parmesan with Pesto

    July 3, 2022 29 Comments

    A baking dish filled with eggplant parmesan with pesto.

    This summer Eggplant Parmesan (aka Eggplant Parmigiana) takes eggplant slices coated in pesto, mozzarella cheese and Parmesan cheese, and layers them lasagna-style with a fabulous roasted tomato - red pepper sauce you'll want to use for everything.

    If you want to simplify this recipe, use your favorite jarred pasta sauce. Or make the pasta sauce ahead of time.

    Updated August 10, 2022

    Finished Eggplant Parmesan with cheeses, pesto and roasted tomato sauce.

    Eggplant hasn't always been in my grocery cart. Frankly, it was a mystery to me how it ever got popular. I did try it once. A microscopic piece you could hardly see, and pronounced myself an eggplant-hater.

    Or at least an eggplant-avoider.

    But times change. For me the turning point came in culinary school with a Roasted Eggplant Tomato Soup. It was instant love, and I started making it at home every week.

    Then I went to Italy and had a classic Sicilian pasta dish with eggplant, tomatoes and capers. When I came home, I started making THAT dish every week.

    Eggplant Love

    But it was when I traveled to upstate New York for a writing retreat with Molly O'Neill that I formed a lasting bond with eggplant.

    It happened one night when I had an Eggplant Parmesan that was layered in a fresh basil pesto, cheeses, and a tomato sauce. It was the only vegetarian main dish on the menu, and I wasn't excited about it at all.

    But when it arrived and I dug in, I was the envy of the entire table. And I ate every bite, and would have licked the plate if I could have.

    And that was it. Eggplant and I were true friends.

    Jump to:
    • Eggplant Love
    • What is Eggplant Parmesan?
    • Ingredients for Eggplant Parmesan
    • Instructions
    • Whether to Salt and Drain Eggplant
    •  
    • Tips for Making Eggplant Parmesan Casseroles
    • Eggplant Parmigiana with Pesto (Recipe)

    What is Eggplant Parmesan?

    I am an Italophile, meaning I have a deep appreciation for everything Italian. Its people, history, culture and food. And I love learning about the roots of food that most of us associate with Italy.

    Eggplant Parmesan layers fried slices of breaded eggplant with cheese and a marinara sauce. It's then baked as a casserole, and is considered comfort food in Italy.

    But where did it Eggplant Parmesan begin?

    Naples may have contributed the mozzarella ingredient that's now a standard in this dish.

    Parma, naturally lays claim because of the Parmesan cheese. Although the word Parmesan in the recipe title may refer to an Italian word translated as "shutters", for the layered appearance of this dish.

    And Sicily lays claim to this dish since the eggplant likely found its way to Italy via Sicily with Arabs bringing foods from India. And if you think about it, Eggplant Parmesan is very similar to Moussaka, a popular Turkish eggplant dish.

    Use this link for more information on the roots of the Eggplant Parmesan we know today.

    Ingredients for Eggplant Parmesan

    • Homemade Tomato Sauce - Nothing beats a homemade tomato sauce, and I have several on this blog. The recipe card below details one of my favorites. Or you can purchase your favorite jarred marinara sauce. If do this, I highly recommend Rao Marinara Sauce.
    • Eggplant - I recommend smaller eggplant as they tend to be less bitter.
    • Eggs - this is just to get the pesto, cheese and breadcrumbs to stick to the eggplant.
    • Basil Pesto - it only takes a few minutes to make your own, or pick some up at the grocery.
    • Flours - I use a combination of all-purpose and corn flours.
    • Cheeses - I use a combination of mozzarella and Parmesan cheese.
    • Panko bread crumbs - to give the eggplant slices a little crunch.
    • Herbs and spices - I use dried oregano, salt and pepper.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    Process steps in making Eggplant Parmigiana: 1) making the roasted tomato sauce, 2) frying the breaded eggplant, 3)stacking the eggplant, and 4) layering the casserole with cheese.

    Instructions

    Step 1

    Make the roasted tomato sauce. You can make this ahead of time, or just in time to make this casserole. Or if you're pressed for time, purchase a bottle of your favorite marinara.

    Step 2

    Coat the slices of eggplant. Arrange 3 bowls on a work surface. Whisk together the eggs and pesto in the first bowl. Combine the flours, salt and pepper in the second bowl. And toss together the cheeses and breadcrumbs in the third. Slice the eggplant, and dip each slice in the first, second and then third bowl.

    Step 3

    Crisp the breaded eggplant slices. Cook the eggplant slices on a very lightly oiled griddle or pan.

    Step 4

    Layer the casserole and bake. Arrange the breaded eggplant slices in a baking dish with the roasted tomato sauce and cheeses. Bake.

    Step 5

    Serve. Allow to cool for 10 minutes before serving.

    Whether to Salt and Drain Eggplant

    In many dishes, eggplant is best salted and drained for a couple of hours to remove some liquid and temper its bitterness. I've made this casserole both ways, and it didn't make any difference at all. This is probably due to 2 reasons: (1) there are a lot of flavors going on in this dish to balance out any bitterness; and (2) the breading seals in the moisture. However, if you're interested in how to salt and drain eggplant, this is a good post to review.

    Baked Eggplant Parmesan Casserole is a perfect dish to take advantage of fresh produce from your local farmer's market. Eggplant, tomatoes, basil are all at peak flavors right now, and easily found. Best of all, you can make all the components in advance, and package them up into the refrigerator. Then just assemble and slide it into the oven when you're ready for dinner, and serve it with garlic bread and a big salad.

    Even Carnivorous Maximus eats this without any meat in sight, and doesn't miss it. (Gasp.)

    Eggplant Parmesan Casserole

     

    Tips for Making Eggplant Parmesan Casseroles

    The Chunky Roasted Tomato Sauce can be made a week ahead and stored in the refrigerator. In fact I like to always have some of this sauce around for quick pasta dinners with some chickpeas. But if you want to go super-easy, feel free to use your favorite jarred pasta sauce.

    Another tomato sauce I like to use, which is easier, is this Meaty Roasted Tomato Sauce. While tomatoes are in peak season, make double and triple batches and freeze for the winter when tomatoes are not at their best.

    Use a combination of Beefsteak and Roma tomatoes, particularly this time of year. The Roma tomatoes add a rich, meaty texture to the juicy Beefsteak variety.

    Stack the eggplant slices on top of each other when assembling this lasagna-style casserole. This makes it easier to serve and creates natural serving sizes for a crowd.

    Fontina cheese makes a fabulous substitute for mozzarella cheese if you have some on hand. But don't feel like you need to grate it up. I've laid thin sheets of it in the layers and it's worked beautifully!

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    Summer baked eggplant parmesan casserole of eggplant slices coated in pesto and cheeses, layered lasagna-style with tomato sauce and cheese.
    Print Recipe
    5 from 32 votes

    Eggplant Parmigiana with Pesto (Recipe)

    This Eggplant Parmesan recipe layers eggplant slices coated in fresh basil pesto, mozzarella cheese and Parmesan cheese with roasted tomato - red pepper sauce. Your favorite pasta sauce can be substituted.
    Prep Time30 mins
    Cook Time2 hrs 15 mins
    Course: Main Dish
    Cuisine: Italian
    Keyword: Eggplant Parmesan, Eggplant parmigiana
    Servings: 6
    Calories: 500kcal
    Author: The Wimpy Vegetarian

    Ingredients

    Chunky Roasted Tomato Sauce

    • 3 pounds Beefsteak tomatoes
    • 1 pound Roma tomatoes
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 5 garlic cloves, unpeeled
    • 2 sweet red bell peppers, sliced into large pieces
    • ¼ cup pitted kalamata olives
    • 1 teaspoon dried oregano
    • ½ teaspoon dried red pepper flakes
    • 2 teaspoons balsamic vinegar

    Eggplant Pesto Parmesan

    • 1 ½ eggplant about 1 pound each
    • 3 large eggs
    • 6 tablespoons Basil Pesto
    • ½ cup all-purpose flour
    • ¼ cup cornflour
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 2 cups shredded mozzarella cheese, divided
    • 1 cup Parmesan cheese
    • ½ cup Panko breadcrumbs
    • 1 teaspoon dried oregano
    • 1 tablespoon olive oil

    Instructions

    Chunky Roasted Tomato Sauce

    • Preheat the oven to 350˚F and line a baking sheet with parchment paper. Slice the tomatoes in half and arrange on the baking sheet, cut side facing up. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Roast for one hour.
    • Toss the garlic cloves in olive oil and add to the baking sheet. Add the red pepper slices. Roast for another 30 minutes.
    • Cool, slip the peels from the tomatoes and garlic, and coarsely chop the peppers. Combine with the remaining sauce ingredients in a medium bowl, crushing the roasted tomatoes with your hands.

    Eggplant Pesto Parmesan

    • Arrange three small bowls on a work space and slice the eggplant into ½-inch rounds. Whisk the eggs together with the pesto in the first bowl. Stir together the flours, salt and pepper in the second bowl. Combine half of the cheeses, breadcrumbs and oregano in the third.
    • Heat a griddle over medium heat, and lightly oil the pan.
    • Dip an eggplant slice into the flour, followed by the egg-pesto mixture, and finally the cheeses. Place on the griddle. Repeat with enough eggplant to fill the griddle (I can fit around 8 slices of various sizes on mine). Cook for 5 minutes per side, until the eggplant surfaces are lightly browned. Stack and repeat with the remaining eggplant. For a 8 ½" X 12" baking pan, I typically use 16 slices.
    • Make Ahead Tip: At this point, the tomato sauce can be poured into a jar and the eggplant parmesan carefully stacked in ziplock baggies. Tuck into the refrigerator for up to 24 hours.
    • Preheat the oven to 400˚F. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of a 8 ½" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with ⅓ of the remaining cheese. Repeat the order, starting with half of the remaining tomato sauce, a final layer of eggplant slices, half of the remaining cheese, and the remaining tomato sauce.
    • Bake for 30 minutes. Add the remaining cheese on top and bake another 15 minutes.
    • Cool slightly before serving.

    Nutrition

    Calories: 500kcal | Carbohydrates: 42.1g | Protein: 24.4g | Fat: 27.5g | Saturated Fat: 10.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.8g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 1406.1mg | Potassium: 1191.3mg | Fiber: 9.3g | Sugar: 15.4g | Vitamin A: 4691.6IU | Vitamin C: 95.5mg | Calcium: 498.8mg | Iron: 3.2mg
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    Reader Interactions

    Comments

    1. apuginthekitchen

      July 17, 2014 at 5:08 pm

      5 stars
      Delicious recipe Susan and I love your Farmers Market blogging group, we should do that here in NYC. Everything you said is so true, most of us have never met face to face but we know more about each others lives, families, tastes, etc,,.. than possibly people they have met. We are a close knit group and I truly love sharing and meeting (virtually) others of like mind.
      Your eggplant parmigiano is wonderful. BTW, I am enjoying your hubby's blog also.

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 11:55 am

        5 stars
        You should definitely do this in NYC!! You have such a wonderful group and such active farmer's markets, it would be perfect!! And I'm so happy you're reading Myles' blog !!!! 🙂 Makes me very, very happy.

        Reply
    2. Rebecca

      July 17, 2014 at 5:34 pm

      5 stars
      Oh. My. Just bought tomatoes for canning today and am getting ready for my Moussaka extravaganza. Think I may have to add this one in, too! Will report on how it tastes with that wonderful farmers' market pesto. 🙂

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 11:56 am

        5 stars
        Yes, yes, yes!! I'd love to hear about your Moussaka extravaganza too 🙂 All our tomatoes are still green, or just in the flowering stage in our back yard. But in another month, I'll be canning tomatoes too!!

        Reply
    3. Jane, The Heritage Cook

      July 18, 2014 at 12:38 am

      5 stars
      Oh Susan, you are talking The Artist's language with this dish. He is tugging on my arm begging me to make it for him, LOL! This is a total winner and absolutely beautiful!

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 11:57 am

        5 stars
        Thank you so much Jane!!! Even Carnivorous Maximus really liked it!!

        Reply
    4. Choc Chip Uru

      July 18, 2014 at 5:06 am

      5 stars
      You are making me rethink any diet I have ever taken, this cheesy goodness of a casserole looks absolutely delicious! 😀
      I'll keep telling myself that the eggplant will keep me healthy!

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 11:58 am

        5 stars
        Eggplant definitely makes this healthy. And actually I'm glad you mentioned this. I need to insert the fat, carbs, calories, etc in the recipe. I'm trying to do that now, and keep forgetting when I'm in the final rush to get a post scheduled 🙂

        Reply
    5. Erika

      July 18, 2014 at 7:14 am

      5 stars
      Uh YUM. I love so much about this post.

      1) Bay Area farmer's market potluck group sounds like SO MUCH FUN!!! I would probably eat wayyyy more than my fair share if you brought this to a potluck where I was present 😉
      2) These photos are gorgeous--they look straight out of CookingLight or something to me!
      3) if your husband ate this happily, that gives me so much hope for getting Erik to love this--can't wait to try making it for him!
      4) Do you have any suggestions for what to do with a load of fresh basil? You're one of the recipe creators I look up to, so thought I'd ask 🙂 I'm going to make pesto and probably bruschetta, but other than that, I'm racking my brain to think of really summery dishes that use basil!

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 12:02 pm

        5 stars
        Wish you were still here in the Bay Area - you would love this group!!! And thanks so much for your comment on the photos. You're someone I really look up to for photography!! So basil. Pesto is always good as you know. If you have a ton, you could make basil oil with it too. I love having herbed oils around for vinaigrettes in the summer. And it makes a great gift. You can also dry some for fresh dried basil. I have a heap of oregano and that's what I'm doing with it. Then I got some cute little jars and I'm giving it away to friends as a little gift when we get together for dinners.

        Reply
        • Erika

          July 18, 2014 at 12:05 pm

          5 stars
          Oh yes!! Basil oil sounds so great--thanks!! 🙂

          Reply
          • The Wimpy Vegetarian

            July 18, 2014 at 7:15 pm

            5 stars
            You're so welcome!! Enjoy!

            Reply
    6. Jennie Schacht

      July 18, 2014 at 10:58 am

      5 stars
      Looks great! I have a meat lover at home whom I'm quite certain would be perfectly satisfied by your meatless masterpiece!

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 12:04 pm

        5 stars
        Myles was surprisingly accommodating when I advised him there wouldn't be any meat for him when I served this for dinner last week. And he went back for seconds - which never happens with a vegetarian dish.

        Reply
    7. Jennifer @ Peanut Butter and Peppers

      July 18, 2014 at 3:30 pm

      5 stars
      Oh my gosh your lasagna looks out of this world! It is just beautiful!! I love all of the flavors you have in the dish!

      Reply
      • The Wimpy Vegetarian

        July 18, 2014 at 7:15 pm

        5 stars
        Thanks so much Jennifer!!

        Reply
    8. Beth (OMG! Yummy)

      July 21, 2014 at 10:40 am

      5 stars
      What a lovely recipe Susan. I adore eggplant parmesan and appreciate all of your tips and tricks such as making the sauce ahead of time. Those kind of suggestions make attacking this kind of dish so approachable for anyone who is time-challenged or experience-challenged.

      Great to meet you through this virtual dinner party and look forward to a real meet-up sometime soon and our next online gathering as well.

      Reply
      • The Wimpy Vegetarian

        July 21, 2014 at 4:12 pm

        5 stars
        Thanks so much Beth! So nice to meet you too - I hope we do this again, and have an opportunity to meet sometime!!

        Reply
    9. Maureen

      July 21, 2014 at 10:10 pm

      5 stars
      I love eggplant and this casserole would suit me perfectly!

      Reply
      • The Wimpy Vegetarian

        July 26, 2014 at 5:33 pm

        5 stars
        I've come to like eggplant later in life, but it's become a real favorite of mine now!

        Reply
    10. cheri

      July 22, 2014 at 8:04 am

      5 stars
      HI Susan, does this mean you are in San Francisco? love that place. Looks like you keeping pretty busy. Anyway this casserole looks delicious, very clever to add pesto sauce.

      Reply
      • The Wimpy Vegetarian

        July 26, 2014 at 5:35 pm

        5 stars
        Yes, we live about 15 minutes outside SF. Close enough to get in pretty quickly, far enough away to be out of city chaos :-). Then we have a condo in Tahoe where we try to spend 1 week a month when we really want to escape.

        Reply
    11. Jean | DelightfulRepast.com

      July 25, 2014 at 12:10 pm

      5 stars
      Susan, this is similar to the way I make eggplant parm, but the pesto and kalamata olives you use would definitely kick it up a notch! Will give it a try next time!

      Reply
      • The Wimpy Vegetarian

        July 26, 2014 at 5:36 pm

        5 stars
        The kalamata olives in particular kick it up for me!

        Reply
    12. Robin Gagnon

      July 26, 2014 at 4:20 am

      5 stars
      This looks so much better than the grilled eggplant I made last night for dinner.

      Reply
      • The Wimpy Vegetarian

        July 26, 2014 at 5:37 pm

        5 stars
        Well there's all that cheese, after all 🙂 But grilled eggplant is so good in salads!!! I do a panzanella with grilled eggplant and fresh tomatoes and it's so, so good 🙂

        Reply
      • The Wimpy Vegetarian

        July 26, 2014 at 5:43 pm

        5 stars
        BTW - love your blog! I just went over to visit, and tried to leave a comment on your watercolor smoothie. I totally want to make it!!! By tap influence wouldn't let me post the comment. I couldn't figure out how to get it through them. Sorry!!

        Reply
    13. mjskitchen

      July 07, 2022 at 7:51 pm

      5 stars
      Thank you for reposting this. We are growing eggplant this year and Eggplant Parmigiana is one of the meals I plan to make. Love you recipe! Growing big hearty tomato, I can use them as well. YAY!

      Reply
      • The Wimpy Vegetarian

        July 07, 2022 at 10:21 pm

        5 stars
        I wish so much we could have a garden like yours here in the mountains. We have so many wild animals, I'm not sure we could ever protect it. I will live vicariously through you!!

        Reply

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    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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