Go Back
+ servings

Eggplant Pesto Parm

Servings 4 people
Calories 236 kcal

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!