This healthy and delicious eggplant and red pepper pesto gratin is delicious and filling! The red pepper pesto is easy to make and packs alot of flavor. The eggplant gets silky and delicious and the cheese on top brings everything together.
Eggplant can be a little bitter so we sprinkle it with salt before preparing this and that salt will draw out all of the bitterness. Simply slice the eggplant and sprinkle with the salt and let it sit for 20 minutes. Then rinse it off and you are ready to make the gratin.
To make the pesto, you blend all of the ingredients in a blender or food processor until smooth and this pesto keeps in the refrigerator for a few days. It’s also great on pasta.
What you need to make eggplant and red pepper pesto gratin:
serves 6 people
- 2 eggplants – medium sized
- 1/4 cup salt
- 3 tablespoons olive oil
- 1 cup mozzarella
Red Pepper Pesto
- 2 red bell peppers – roasted and skins removed
- 1/4 cup dried basil or 1 cup fresh basil
- 1 tablespoon garlic – minced
- 1/3 cup Parmesan cheese
- 1/2 cup walnuts or pine nuts
- 1/4 cup olive oil
Instructions
- Slice the eggplant into thin strips then sprinkle with salt and let sit for 15 minutes.
- Rinse all of the salt off the eggplant slices and pat dry.
- Make the pesto by adding all of the ingredients into the blender or food processor and pulsing until mixture is smooth.
- Add olive oil to the bottom of a 9 x 13 baking dish, followed by the eggplant slices. you can overlay them like domino.
- Spread the pesto over the tops of eggplant.
- Sprinkle mozzarella over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the covering and bake for an additional 10 minutes.
- Remove from oven, cool slightly and enjoy.
Here are a few other eggplant recipes you might be interested in:
- Artichoke Bruschetta Stuffed Eggplant RECIPE HERE
- Eggplant Lasagna RECIPE HERE
- Grilled Vegetable and Black Bean Tacos RECIPE HERE
- Pesto Stuffed Eggplant RECIPE HERE
Eggplant and Red Pepper Pesto Gratin
Rich and flavorful eggplant dish!
Servings 6 people
Ingredients
- 2 eggplants - medium sized sliced into thin rounds
- 1/4 cup salt
- 3 tablespoons olive oil
- 1 cup mozzarella
- Red pepper pesto:
- 2 red bell peppers - roasted and skins removed
- 1/4 cup dried basil or 1 cup fresh basil
- 1 tablespoon garlic - minced
- 1/3 cup Parmesan cheese
- 1/2 cup walnuts or pine nuts
- 1/4 cup olive oil
Instructions
- Slice the eggplant into thin strips then sprinkle with salt and let sit for 15 minutes.
- Rinse all of the salt off the eggplant slices and pat dry.
- Make the pesto by adding all of the ingredients into the blender or food processor and pulsing until mixture is smooth.
- Add olive oil to the bottom of a 9 x 13 baking dish, followed by the eggplant slices. you can overlay them like domino.
- Spread the pesto over the tops of eggplant.
- Sprinkle mozzarella over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the covering and bake for an additional 10 minutes.
- Remove from oven, cool slightly and enjoy.