Eggplants al pesto (with basil, but also with arugula), with mozzarella and cherry tomatoes, are often referred to as “white eggplant parmigiana”. Actually there are many aubergine recipes that are not part of the tradition, but can rightfully be considered as such. Eggplant parmigiana. But on condition that they remain compact in the pan, with the last layer of aubergines forming a kind of protective shield.
It is therefore incorrect to speak of “parmigiana” for these pesto aubergines with mozzarella and cherry tomatoes. I am instead a second original, quite light, very effective and typically interregional, since it is based on several Italian traditions. A dish that is ideal when served hot for late summer evenings and cool autumn days, but is also very welcome piping hot, with melted mozzarella, on cooler days.
The recipe lends itself to many variations. Beginning with eggplantthat after cutting them into slices you can grill (as we recommend, without letting them get too dry) but also roasted in the oven either fry.
Mozzarella can be substituted for an endless variety of other cheeses. For example, scamorza, even smoked, but alpine cheeses are also very good, to cut into thin slices.
About pesto, we generally mean Genoese, which you can read about here detailed recipe. However, we have to eat this dish also with aubergines with arugula pesto and even with sicilian pesto (garlic, basil, tomatoes and almonds) and we enjoyed it both ways.
- 4 medium eggplants
- 250 g of cow mozzarella or fiordilatte
- pesto sauce
- 16 cherry tomatoes
- Extra virgin olive oil
- Peel, rinse, cut the aubergines into slices (4 or 5 slices for each aubergine) and grill them very hot. As they reach desired doneness, lightly salt individual slices and set aside.
- Cut the fiordilatte into slices and allow to drain and dry on kitchen paper for 30-40 minutes, turning at least once. Also cut the tomatoes into slices and let the water drain from the vegetables.
- If you don’t have pesto ready, prepare it following the recipe we give you here. In this case, prepare it without parmesan and pecorino, but only with basil, oil, garlic and pine nuts.
- Grease a baking dish with very little oil and arrange the aubergines, reassembling them slice by slice. In doing so, grease each slice with a teaspoon of pesto and fill them with pieces of mozzarella and tomato. Complete with tomato slices and a little pesto.
- Preheat the oven to 180°, report halfway through and leave to infuse for 15 minutes. Eggplant pesto can be served warm, or even steaming hot, with the stringy mozzarella.
