pesto and alfredo eggplant parmesan
The perfect meal when you don’t have a lot of supplies. It’s delicious, very quick, and best of all easy! Bon appetit, enjoy, and cheers!
Author: the simple good life
Ingredients
- 1 eggplant
- 1 beaten egg
- ¼ cup all-purpose flour
- 2 tablespoons olive oil (I used a garlic olive oil)
- ¾ cup fresh alfredo sauce
- ¼ fresh pesto sauce
- ⅓ cup shaved parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Wash and peel eggplant; cut crosswise into ½-inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot olive for 5-6 minutes or until golden, turning once. (If necessary add additional olive oil.) Drain on paper towels.
- Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to wedge into place.) Sprinkle with parmesan cheese. Mix the alfredo and pesto sauce, drizzle over the dish, then sprinkle the mozzarella cheese on top. Top everything off with a light amount of the saved parmesan. Bake in the oven at 400 degrees for 10-12 minutes or until slightly golden around the edges. Let cool for about 5 minutes, then place on your desired serving dish, and garnish with fresh basil, a pinch of kosher salt, and shaved parmesan cheese. Serve with a nice warm baguette and your favorite glass of wine. I recommend Whitehaven Sauvignon Blanc. There you have a quick, easy, and delicious meal.
