Rustic Pesto Eggplant Parmigiana (Edit recipe)

92 recipes
|
90 followers

If you love eggplant parmigiana but want something lighter and fresher, this rustic version is for you. Tender eggplant slices are coated in a crisp parmesan–almond flour crust, baked until golden, then topped with gooey mozzarella and a dollop of pesto. The bright, herby flavor of fresh or homemade pesto works best here, adding a burst of freshness that balances the richness of the cheese. It’s simple, satisfying, and makes a perfect centerpiece for a cozy meal.This dish takes all the comfort of classic eggplant parmigiana but gives it a fresh twist with a fresh vibrant pesto in place of traditional tomato sauce. The almond flour and parmesan crust keeps it low-carb, crisp, and deeply flavorful.

Share

Save

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 6

Ingredients

2 Eggplant, medium, sliced into 1/4-inch rounds
0.75 cup Parmesan Cheese
0.25 cup Almond Flour, fine ground
8 oz Mozzarella Cheese, sliced or shredded
0.5 cup Basil Pesto, fresh or homemade works best

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Eggplant: slice eggplant into 1/4-inch thick rounds. Set on paper towel, salt, and allow to sweat. Before coating, dry off with paper towel.
Preheat oven to 400°F (200°C).
Set up a dredging station: one shallow bowl with beaten eggs, another with the parmesan–almond flour mixture.
Coat the Eggplant: Dip each eggplant slice into the egg wash, then dredge in the parmesan-almond flour mixture, pressing lightly to coat.
Place slices on a parchment-lined baking sheet. Spray both sides lightly with olive oil.
Bake the Eggplant: Bake for 20–25 minutes, flipping halfway, until golden and crisp on the edges.
Add Cheese & Pesto: Top each slice with a piece (or sprinkle) of mozzarella. Return to oven for 5–7 minutes, until the cheese is melted and bubbling.
Remove from oven and spoon about 1 teaspoon of BuddhaPesto over each cheesy slice.
Serve: Arrange the eggplant parmigiana on a platter. Garnish with fresh basil if desired. Serve warm as a main dish or side.

Notes

For extra flavor, sprinkle a little cracked black pepper or chili flakes over the finished dish. If you like a layered casserole-style bake, you can arrange the eggplant slices in a baking dish after step 3, layer with mozzarella and pesto, and bake for 15 minutes until bubbly.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	17 g
Carbohydrates:	4 g
Protein:	13 g
Cholesterol:	28 g
Sodium:	410 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

Shop our Market

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Ingredients include paid links.