Cheesy Eggplant (Aubergine) Pesto Stacks

From: Starrynews

On Oct 22, 2008

Thanks for sharing this tasty recipe! I skipped the draining stage, since my eggplants were not bitter. The flavor was very good. The only thing I may change next time is taking the skin off of the eggplants. It was difficult to cut through. Thanks again!

From: GranolaMama

On Oct 1, 2008

I have been looking for more ways to use eggplant in my cooking and this recipe was a great addition. Next time I think I will add a little more cheese, because you can't go wrong with gooey melted cheese, right? Thanks for the great recipe.

From: shimmerchk

On Oct 20, 2004

This is one of those recipes you wish you could give more than 5 stars. It is simply fantastic! It is heaven for eggplant lovers and those who don't care for eggplant (like my hubby) will gobble this up. The eggplant stacks look so pretty coming out of the oven and the pesto soaks into the eggplant while at the same time melting into the cheese. Its a great alternative to pizza for those on the South Beach diet like us! We will make this again and again because it is so simple and absolutely delicious. I peeled the eggplant for easier eating, but other than that I wouldn't change a thing. Thanks for a fantastic recipe!

From: Chippie

On Sep 21, 2004

Very Good! The prep for this recipe is extremely easy. Followed recipe to a "T" and added 2 Tablespoons of Asiago Cheese just because I had some that needed to be used up in the refridgerator. Also, used 2 small Eggplants from the garden and only had 10 slices so I only did 2 layers. The taste was good, but I think I used the wrong flavor of pesto. I bought a "garden herb" flavored pesto and think this recipe would taste best with "sun-dried tomato" flavored pesto. Will definately be making this again while I have eggplants still growing in my garden! Thanks for sharing.