Craving a dish that combines layers of tender eggplant, rich tomato sauce, and gooey mozzarella? This Mediterranean Eggplant Parmesan is your answer. It’s not just a meal; it’s an experience that transports you to sun-soaked shores with every bite. The fresh basil adds an aromatic twist that elevates the traditional recipe, and it’s surprisingly simple to prepare.
Imagine sinking your fork into layers of perfectly baked eggplant, melted cheese, and a fragrant tomato sauce that dances on your taste buds. This dish strikes the perfect balance between hearty and fresh, making it an ideal choice for any gathering or cozy family dinner. Whether you’re a longtime fan of eggplant or a newcomer, this recipe will make you fall in love.
Preparation of the Eggplant
To achieve the perfect texture, start by salting the eggplant slices.
This process draws out excess moisture, resulting in a firmer and tastier dish.
After letting them sit for about 30 minutes, rinse and pat them dry before moving on to the next step.
Breading the Eggplant
Creating a breading station is key to a crispy finish.
Coat each slice with flour, dip into beaten eggs, and finally, roll in breadcrumbs.
This three-step process ensures a golden surface once baked.
Baking the Eggplant
The key to achieving a delightful crunch is in the baking process.
Arrange the breaded slices on baking sheets and drizzle with olive oil.
Baking at 400°F (200°C) for about 25 minutes will yield a beautiful golden brown color.
Layering the Dish
Layering is where the magic truly happens.
Begin with a layer of marinara sauce in your baking dish, followed by half of the baked eggplant.
Add mozzarella and a sprinkle of Parmesan cheese, then repeat the layering process until all ingredients are used.
The Final Bake
Cover the dish with foil to keep the moisture in, baking for 30 minutes.
Remove the foil for the last 15 minutes, allowing the cheese to bubble and turn golden.
This step is essential for achieving that tempting, cheesy crust.
Serving Suggestions
After removing from the oven, let the dish cool slightly before slicing.
Serve warm, garnished with fresh basil for a pop of color and flavor.
Pair with crusty bread for an inviting presentation that’s sure to impress.
Mediterranean Eggplant Parmesan with Basil and Mozzarella
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- Salt for sweating the eggplant
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups breadcrumbs
- 2 cups marinara sauce
- 2 cups fresh mozzarella cheese sliced
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves chopped
- 1/4 teaspoon black pepper
- Olive oil for drizzling
Instructions
- Prepare the Eggplant: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice in flour, then egg, and finally coat with breadcrumbs.
- Bake the Eggplant: Preheat oven to 400°F (200°C). Arrange the breaded eggplant on baking sheets and drizzle with olive oil. Bake for 25 minutes, turning halfway through, until golden brown.
- Layer the Dish: In a baking dish, spread a layer of marinara sauce. Layer half of the baked eggplant, followed by slices of mozzarella, a sprinkle of Parmesan, and some basil. Repeat the layers, finishing with marinara and cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Serve: Allow to cool slightly before slicing. Serve warm, garnished with fresh basil.
Notes
- Fat: 18g
- Protein: 16g
- Carbohydrates: 28g
