This is a delicious dish that looks gorgeous, but is very easy and really ticks all the boxes for me! The eggplant gets all creamy and the cheese gets all melty, and the pesto gets all… pesto-ey. Well, you get the point.
1 large eggplant, stem end removed and sliced lengthwise in 1/2″ slices (save end pieces for another use)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
2 Tbsp Pesto
4-5 Roma tomatoes, sliced into 1/2″ slices (Any tomato is actually fine.)
1/2 cup grated Mozzarella
1/2 cup grated Romano or Parmesan cheese
Salt and pepper the sliced eggplants and place in a bowl, leaning on the edge so the water can run off a bit from the eggplant. Let drain for at least 15 minutes.
Lay the first slice of eggplant in a 9×12 baking dish. Spread about 2 tsp of Pesto on the first slice. Top with a layer of tomatoes, and sprinkle on a spoonful each of Mozzarella and grated Romano. Slide the layer over until it is at an angle leaning on the side of the dish.
Repeat for the second layer, sliding eggplant over to partially overlap the first layer.
Continue with all remaining slices of eggplant. Sprinkle any remaining cheese on top.
Cover with foil and bake at 350 for 20 minutes. Remove foil, and bake another 20 minutes.
Serve hot – it’s so good!