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Eggplant, Mozzarella and Pesto Gratins

Put those eggplants to use with our breadcrumb-crusted, pesto-laden take on the classic eggplant Parmesan.

Makes: 4 servings
Cook Time: 8 minutes
Total Time: 25 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm

Ingredients

¼ cup plus 6 tablespoons olive oil
1 (18-ounce) eggplant, sliced lengthwise into eight 1/2-inch thick slices
½ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
1 extra large egg
½ cup panko
¼ cup Parmesan cheese, grated
unsalted butter
½ cup pesto sauce (pre-made or store-bought)
1 cup marinara sauce (see our recipe below or you can use store-bought marinara sauce)
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch thick slices

Marinara Sauce:

¼ cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon tomato paste
1 (28-ounce) can whole peeled Italian tomatoes with their juices, crushed by hand
½ teaspoon sugar
2 fresh basil sprigs
½ teaspoon salt and pepper

Prepare marinara sauce, if needed. Combine ingredients in saucepan over low heat, stirring to combine. Yields about 4 cups. Use as needed below, and freeze any extra.
Combine the flour, salt and pepper on a dinner plate.
Beat the egg with 1 teaspoon water on a second plate.
Combine the breadcrumbs and Parmesan cheese on a third plate.
Dredge the eggplant on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan, and cook the eggplant on medium-low for about 3 minutes on each side, until just cooked through. Don’t crowd the pan.
Add more butter and oil and cook the rest of the eggplant. Allow eggplant to drain on paper towel.
Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon Parmesan cheese. Top with remaining eggplant slices.
Bake until heated through, about 8 minutes. Serve hot.

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