Today’s Meatless Monday recipe is a winner. There are so many delicious flavors going through this meal: summery pesto, salty Romano cheese, tangy tomato, rich eggplant and creamy mozzarella. You will make this again and again.
1 large or 2 medium eggplant
1/2 C grated Fulvi Romano cheese
1/2 C grated fresh mozzarella
10-12 ounces marinara tomato sauce
1/4 C pesto
Fresh pepper to season and fresh basil to garnish
Heat the oven to 400 degrees.
Grate both cheeses separately and set aside.
Continue to stagger the layering like bricks and continue adding the sauce, cheese and little bits of pesto on each layer. Eggplant cooks down so do not worry about it being too high in the dish. There should be 5-6 layers.
Cover with foil and bake at 400 degrees for 35-40 minutes. after 20 minutes remove the foil. It will be ready when fork tender.
This will pair nicely with green salad, minestrone soup and/or a warm, crusty loaf of Italian bread. This is an easy dish as there are so few ingredients. The pesto is homemade but store bought would be just fine. Be careful how much you use if it is store bought as it may have a lot of olive oil. This recipe is chunky and uses minimal oil. Same for the tomato sauce. Basic tomato and basil sauce is fine but use your favorite store brand or what you have on hand. This is also a healthier version of the typical eggplant parmesan as it uses a lot less cheese. This particular Romano cheese is Fulvi Romano. It is softer than regular Pecorino Romano but also has about half the salt. Eggplant has a lot of flavor; There is no need to drown it in cheese.