Eggplant Parmesan Using Pesto Recipe

Serve gnocchi with eggplant parmesan for the most epic italian dinner.

Eggplant parmesan using pesto recipe. In a casserole dish sprinkle the remaining 1 tbs olive oil and lay one layer of eggplant slices on top. Preheat the oven to 425 degrees f. Eggplant pesto parmesan arrange three small bowls on a work space and slice the eggplant into 1 2 inch rounds.

Stir in the wine and chicken broth and reduce to about 1 2 cup. Wipe off the water droplets from the eggplant and brush both sides with the 3 tablespoons of olive oil. Since your main dish is already super rich and creamy it s nice to balance it out with something light and refreshing.

Season the eggplant with paprika salt and pepper. Main courses jump to recipe. This pesto eggplant parmesan recipe will be your new favorite eggplant parm recipe.

Place slices on non stick baking sheets. Stir in pesto and tomato paste and remove from the heat. In a smaller jar mix the tomato paste with green pesto garlic clove 1 tbsp parmesan and 1 tsp olive oil.

Pop into the oven for 12 minutes. Grilled zucchini is also tasty. Slice the eggplant into 12 rounds about one inch thick each.

While the eggplant is back in the oven add the toasted pine nuts and half of the pesto with the bulgur and fluff with a fork. Whisk the eggs together with the pesto in the first bowl. Arrange the eggplant halves in a broiler pan with the skin sides down.