Roasted Eggplant with Walnut Pesto & Mozzarella

Roasted Eggplant with Walnut Pesto & Mozzarella

Yield: 8 servings 


  • 1 medium eggplant, washed and sliced (and green part removed)
  • Olive oil cooking spray
  • Mozzarella cheese, sliced (approx. 8 oz)
  • Walnut Pesto:
    • 1½ cups packed fresh basil leaves, rinsed and dried
    • ½ cup walnuts halves
    • ½ cup freshly grated Parmesan cheese
    • ½ cup extra virgin olive oil
    • 2 tsp minced garlic in olive oil
    • 1 Tbsp lemon juice
    • ⅛ tsp salt
    • ¼ tsp black pepper


  1. Preheat oven to 400 degrees Fahrenheit.
  2. To make the walnut pesto, pulse together basil and walnuts in a food processor. Add the remaining ingredients and continue to pulse until well blended – scrape down the sides of the processor with a spatula, as needed. 
  3. Line a baking sheet with parchment paper or foil and spray with olive oil.
  4. Place the eggplant slices on the pan and spread the pesto evenly on each slice. Top each slice with the Mozzarella. 
  5. Bake for 20 to 25 minutes or until the cheese is completely melted and the eggplant slices are tender.


Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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