Baked Pesto Eggplant

Pesto Eggplant

Eggplant slices are topped with pesto sauce, then baked in the oven until tender. The result is deeply flavorful, and very easy to make!

Baked Pesto Eggplant
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Primal/Paleo, Gluten-Free, Low-Carb
Yield: 2 servings
  • Olive oil spray (make your own using a spray bottle)
  • 1 large eggplant (1.25 lb.), unpeeled
  • ½ teaspoon kosher salt
  • ¼ cup pesto sauce
  1. Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray it with olive oil spray.
  2. Slice the eggplant crosswise into ½-inch-thick rounds. Spread the rounds in a single layer on the baking sheet. Lightly spray with olive oil spray (or brush with a tablespoon of olive oil) and sprinkle with salt. Bake 10 minuets.
  3. Turn each slice to the other side. Spread a teaspoon of pesto on top of each slice. Return to the oven and bake 10 more minutes, until tender and browned.
Nutrition Per Serving
Calories: 136; Fat: 7g; Carbohydrates: 16g; Sugar: 0g; Sodium: 352mg; Fiber: 7g; Protein: 3.5g
Pesto Eggplant

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