Cheesy Eggplant (Aubergine) Pesto Stacks
35 mins (prep 35)
6 ingredients
4 servings
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

Categories:  <-60-mins , side-dish , oven , equipment , vegetable , time-to-make ,
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Serving Size (119.4 g)
Servings 4
Amount per Serving
Calories 28.35 Calories from Fat 1.8
% Daily Value *
Total Fat 0.2g 1.26%
Saturated Fat 0.04g 0.77%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1165.01mg 194.17%
Total Carbohydrate 6.67g 8.89%
Dietary Fiber 3.4 g 54.43%
Sugars 4.0 g %
Protein 1.11g 8.89%
Vitamin A 26.08IU% Vitamin C 2.49mg%
Calcium 10.93mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pesto sauce, grated mozzarella cheese, romano cheese