Today, a very tasty side dish with a summer queen vegetable: baked eggplants with classic pesto, good cold or hot and perfect even if prepared the day before!!!
For this recipe, you can use provolone or smoked cheese instead of mozzarella, use cherry or grape tomatoes, and even add some grated Parmesan—any delicious variation is welcome!
On the blog, there are perhaps too many recipes with this versatile and tasty vegetable, and I suggest:
SPAGHETTI WITH EGGPLANTS, CHERRY TOMATOES, AND CAPERS
TUNA-FLAVORED EGGPLANTS
EASY EGGPLANT RUSTIC PIE WITH COOKED HAM AND MOZZARELLA
BAKED EGGPLANTS WITH CLASSIC PESTO
La cucina di ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 220.27 (Kcal)
- Carbohydrates 16.03 (g) of which sugars 5.54 (g)
- Proteins 8.88 (g)
- Fat 13.74 (g) of which saturated 4.60 (g)of which unsaturated 4.18 (g)
- Fibers 2.76 (g)
- Sodium 812.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices eggplants (ALSO frozen grilled)
- 3/4 cup cherry tomatoes
- 2 tbsps Genoese pesto
- 2.5 oz white bread
- 2.5 oz mozzarella (julienned)
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste chopped parsley
Preparation of Baked Eggplants with Classic Pesto
For this recipe of oven-baked eggplants with tomatoes and Genoese pesto, place the slices on a baking tray lined with parchment paper and sprinkle with salt, pepper, and a drizzle of extra virgin olive oil.
Bake the tray at 356°F for about 15 minutes.
In the meantime, put the washed and chopped cherry tomatoes, half of the mozzarella, and Genoese pesto in a bowl.
Blend the white bread with a mixer and add it to the tomatoes, pesto, and cheese.
Mix well, then remove the eggplant slices from the oven and place a bit of this very appetizing filling on each one.
Then add the remaining julienned mozzarella on each slice, adjusting salt and pepper if desired.
Bake again for another 10/15 minutes or according to your appliance’s specifications.
When cooked, let rest for a few minutes and serve immediately at the table!
Enjoy your meal with baked eggplants with classic pesto!
Annalisa
