Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Parmigiana estiva con pesto di basilico mozzarella di bufala e pomodori cotti al forno

Summer Eggplant Parmigiana with Basil Pesto, Buffalo Mozzarella, and Roasted Tomatoes

Name: Summer Eggplant Parmigiana with Basil Pesto, Buffalo Mozzarella, and Roasted Tomatoes
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 1/2 lbs eggplant (about 700 grams); 2/3 cup ripe tomatoes (about 150 grams); 3 1/2 oz buffalo mozzarella (about 100 grams); 1 1/2 cups fresh basil leaves (about 40 grams); 3 tablespoons grated Parmesan cheese (about 15 grams); 1 tablespoon pine nuts (about 12 grams); 2 tablespoons extra virgin olive oil; 1 garlic clove

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

With the arrival of warm weather, it's time to change up cooking methods and try new recipes. A friend suggested this one to me, so I made it—and I have to say, it's amazing.

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

With the arrival of warm weather, it's time to change up cooking methods and try new recipes. A friend suggested this one to me, so I made it—and I have to say, it's amazing.

Saved

Ingredients

1 hour

Serves 4 servings

1 1/2 lbseggplant (about 700 grams)
2/3 cupripe tomatoes (about 150 grams)
3 1/2 ozbuffalo mozzarella (about 100 grams)
1 1/2 cupsfresh basil leaves (about 40 grams)
3 tablespoonsgrated Parmesan cheese (about 15 grams)
1 tablespoonpine nuts (about 12 grams)
2 tablespoonsextra virgin olive oil
1garlic clove
2 ice cubes

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Steps

1 hour

1

Prepare all the ingredients.
2

Wash and slice the tomatoes and eggplant. Arrange them separately on a baking sheet and roast in the oven without any oil or fat.
3

Meanwhile, make the pesto: Place all the pesto ingredients in a food processor and blend. Add the buffalo mozzarella and blend until smooth. To assemble, place a slice of eggplant on a plate and spread with some pesto.
4

Add some blended mozzarella, a bit of tomato, and a sprinkle of Parmesan. Top with another slice of eggplant.
5

Repeat the layers of pesto, mozzarella, tomato, and Parmesan, then cover with another slice of eggplant. Finish with just tomato and Parmesan on top.
6

Garnish with fresh basil leaves.

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Cooksnaps

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Caterina Martinelli @lericettedicaterina

Published in the US on July 08, 2025 14:01

Bologna, Emilia-Romagna, Italia

Salve sono Caterina nata a Bari , ma vivo a Bologna , amo cucinare per due, quattro,otto e a volte anche più di cento , sono cuoca di professione , il numero non mi fa paura , sono moglie mamma e nonna e con loro mi diverto , a casa con nonna non ci si annoia mai .

Keywords

Buffalo Sauce Mozz Parmesan Tomato Basil Pinenuts Cheese Garlic Eggplant

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