Pesto Eggplant

(4 votes)

1 small eggplant, thickly sliced into 1-inch circles
1 tablespoon prepared pesto sauce
1 small tomato, diced
freshly-ground black pepper, to taste
1 tablespoon Parmesan cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking sheet. Be sure the sides are not touching.

Coat the top of each slice with a thin layer of the pesto sauce.

Top each slice with a portion of the diced tomato. Sprinkle with the pepper, then the cheese.

Garnish with the parsley and bake for 15 minutes or until the eggplant is soft and the cheese is lightly golden.

This recipe yields 2 servings. Serving size: 1/2 recipe.

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