Eggplants and tomatoes produce a winning flavor combination, while pesto adds a wonderful Italian flavor to everything. When these ingredients are combined in a Pesto Eggplant Tomato Bake, it results in a hearty, gooey casserole everyone loves.

Pesto Eggplant Tomato Bake Recipe

By Dr. Anastasia Published: August 9, 2016

  • Yield: 1 large casserole dish (6 Servings)
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

Eggplants and tomatoes produce a winning flavor combination, while pesto adds a wonderful Italian flavor to everything. When these …

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place the eggplants cut side down into the oven and roast for about 20 minutes, or until soft. Mash the eggplant.
  3. In the meantime, saute the onion in oil.
  4. Add the eggplant mixture to the onion. Add pesto, salt, pepper and garlic, too. Saute for about 4-5 minutes and pour into a lightly oiled large casserole dish.
  5. Mix some salt and pepper into the tomato mixture. Pour this mixture over the eggplant.
  6. Top with cheese and bake for 15 minutes.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
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