Free Recipe Pesto Eggplant

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Pesto Eggplant Recipe

1 md Eggplant; (about 1 pound)
3 tb Extra virgin olive oil
1 Clove garlic; minced
1 ds Dried basil
Salt to taste
1 md Tomato; sliced
Black olives; sliced 1
Yellow onion; sliced
Mushrooms; sliced
3 tb Freshly shredded Parmesan

Pesto Eggplant Preparation

Cut eggplant in half lengthwise. Place cut sides up on a 9-inch pie plate. Set aside. In a small bowl, combine oil, garlic, basil and salt. Mix well. Brush mixture over cut surfaces of eggplant. To each cut eggplant, arrange tomato slices on top. Arrange black olives, onions and mushrooms on top tomato slices. Micro-cook until onions are tender. Serve hot with cheese sprinkled on top. Approximately 5 minutes. Per serving (excluding unknown items): 362 Calories; 41g Fat (99% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium By Patty <> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2083 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Pesto Eggplant?

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