eggplant parmesan casserole

Roasted eggplant rounds are layered with San Marzano tomato sauce, mozzarella and parmesan, then topped with dollops of basil-kale pesto to make this eggplant parm on steroids. *If you'd prefer to replace the cheese with cashew ricotta and make this dish vegan, please indicate in the notes! Ingredients: eggplant, san marzano tomato, onion, garlic, mozzarella, parmesan, kale, basil, pistachio, balsamic vinegar, Sicilian extra virgin olive oil, Sicilian sea salt, black pepper, onion granules, garlic granules