Pesto adds a pop of flavor to this baked eggplant favorite. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
LOW CARB PESTO EGGPLANT PARMESAN
Makes: 4 (20 samples) servings
Time: 60 minute
- 1Eggplant, large, washed and dried
- 1Olive Oil spray or olive oil to brush on eggplant slices
- Salt & Pepper to taste
- Italian seasoning
- Garlic Powder
- 1 1/2Cup Organic Marinara Sauce
- 1Cups Mozzarella, shredded (or non-dairy alternative)
- 2Teaspoons Pesto sauce, jar, heaping
- 1/4Cup Parmesan cheese, grated (or non-dairy alternative)
- 4Basil leaves, torn into small pieces
Preheat oven to 400 degrees.
Spray an 8″ x 8″ glass baking dish with cooking spray.
Wash and cut the eggplant into 1/4″ rings keeping the skin on for extra nutrition. (Cut large rings in half to form half circle slices).
Lay eggplant on a tray and sprinkle each side lightly with salt. Let sit 15 minutes.
Using a paper towel, press lightly onto each side of eggplant slice to remove moisture.
Place eggplant slices in a single row on a cooking sheet lined with parchment paper.
Sprinkle each slice lightly with salt, pepper, Italian seasoning, and garlic powder.
Bake for 20 minutes until edges are brown.
Place 1/2 cup marina sauce in bottom of glass baking dish.
Place a layer of eggplant slices on top of sauce.
Spread 1/2 cup marinara on top of eggplant then dollop 2 heaping teaspoons of pesto on top of sauce, spreading with the back of a spoon over eggplant slices.
Sprinkle 1/2 cup mozzarella cheese on top of pesto.
Place the second layer of eggplant in dish and top with remaining marina and 1/2 cup mozzarella cheese.
Sprinkle casserole with 1/4 cup Parmesan cheese and bake at 400 degrees for 30 minutes or until bubbly and lightly brown on top.
Remove from oven and garnish with torn basil leaves.
Let cool slightly before serving.