Eggplant Pesto Parm
By Lisa Shanken
November 12, 2015
Eggplant Pesto Parm
Ingredients
- 1 Large eggplant cut in round 1/4 inch discs, skin on
- 1/4 tsp sea salt
- 4 cups Baby Spinach Leaves
- 2 tbsp Extra virgin olive oil
- 1 tsp Parmesan cheese shredded or grated
- 1 cup tomato sauce
- 1/4 cup Low-Fat Mozzarella *I prefer to use goat's milk mozzarella
Instructions
- Preheat the oven to 425 degrees.
- Place the eggplant in a colander and sprinkle salt on it, letting it sit for 5-10 minutes. The excess water inside the eggplant will start to condensate to its surface. Wipe it down with a paper towel.
- While the eggplant is sitting, place the spinach, olive oil, and the parmesan cheese into a blender (I like to use my hand held immersion blender) and pulse until it has a pesto consistency.
- Place a few discs of eggplant along the bottom of a ceramic baking dish. Spoon some of the spinach pesto on top of each disc.
- Next spoon some sauce on top of the pesto on each disc. Repeat until you have 3 layers of eggplant.
- Bake, covered, for about 35-40minutes. Then sprinkle the mozzarella on top of the cooked eggplant, cook for 5-10 minutes more until it melts, and serve.
Notes
Check Out this amazing article on all the health benefits of eggplant, all backed by 100% scientific data HERE. It's a MUST read!
Nutrition
Calories: 236kcalCarbohydrates: 18gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 331mgPotassium: 2303mgFiber: 8gSugar: 6gVitamin A: 11450IUVitamin C: 61.1mgCalcium: 310mgIron: 3.8mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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