I love this recipe! Not only is this pesto stuffed eggplant healthy, it is delicious! If you are craving some Italian comfort food this pesto stuffed eggplant will hit the spot! The eggplant gets nice and soft and the flavors all work beautifully together!
I started eating eggplant when j was a kid but honestly I was more interested in throwing it as a football. It wasn’t until my 20’s when I started preparing, eating and enjoying eggplant. It’s silky texture when roasted is what sold me on it. It has the ability to absorb the oils and flavors of what it’s cooked it and it can really be delicious.
What you need to make pesto stuffed eggplant:
serves 2-4 people
- 2 medium eggplants
- 3 white mushrooms
- 1/2 red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons pesto
- 2 tomatoes
- 1/4 cup Parmesan cheese
- 1/4 cup cheese – cheddar or mozzarella blend
- Optional – fresh basil for garnish
Instructions
- Preheat your oven to 375 F.
- Wash eggplants and slice them in half.
- Place in a lightly greased baking dish.
- Use a spoon to scoop out the middle of the eggplant halfs and create a center crater.
- Dice up the eggplant you scoop out of the centers.
- Dice up the mushrooms and red pepper.
- Add eggplant, mushrooms, red bell pepper, salt, pepper and pesto to the bowl and mix around so everything is covered in pesto.
- Add eggplant mixture back to the centers of the eggplant.
- Slice the tomatoes thinly and layer over the tops of the stuffed eggplants.
- Sprinkle with Parmesan cheese and shredded cheese.
- Cover with aluminum foil and bake for 40 minutes.
- Remove aluminum foil from the top and bake an additional 20 minutes.
- Optional – top with fresh basil and serve.
Here are a few other recipes you may love:
Easy Walnut Pesto
Garlic Pesto Chicken
Chicken Pesto Tortellini Soup
Turkey and Pesto Stuffed Bell Peppers
Pesto Stuffed Eggplant
Healthy and delicious Italian comfort food!
Servings: 2 people
Ingredients
- 2 medium eggplants
- 3 white mushrooms
- 1/2 red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons pesto
- 2 tomatoes
- 1/4 cup Parmesan cheese
- 1/4 cup cheese – cheddar or mozzarella blend
- Optional – fresh basil for garnish
Instructions
- Preheat your oven to 375 F.
- Wash eggplants and slice them in half.
- Place in a lightly greased baking dish.
- Use a spoon to scoop out the middle of the eggplant halfs and create a center crater.
- Dice up the eggplant you scoop out of the centers.
- Dice up the mushrooms, red pepper.
- Add eggplant, mushrooms, red bell pepper, salt, pepper and pesto to the bowl and mix around so everything is covered in pesto.
- Add eggplant mixture back to the centers of the eggplant.
- Slice the tomatoes thinly and layer over the tops of the stuffed eggplants.
- Sprinkle with Parmesan cheese and shredded cheese.
- Cover with aluminum foil and bake for 40 minutes.
- Remove aluminum foil from the top and bake an additional 20 minutes.
- Optional – top with fresh basil and serve.