Eggplant, Mozzarella and Pesto Gratins

June 6, 2011 § Leave a comment

  • ¼ cup and 6 tablespoons olive oil
  • 1 18-ounce eggplant, sliced into eight ½-inch-thick slices
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 extra large egg
  • ½ cup panko breadcrumbs
  • ¼ cup and 4 tablespoons grated parmesan cheese
  • Unsalted butter
  • ½ cup pesto sauce
  • 1 cup marinara sauce (can use store bought marinara)
  • 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six ¼-inch thick slices

Combine the flour, salt and pepper on a dinner plate. Beat the egg with 1 teaspoon water on a second plate. Mix the breadcrumbs with ¼ cup parmesan 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 breaded 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.

Source: Tennessee Farm Bureau’s, Tennessee Home and Farm magazine (Summer 2011),


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