Mediterranean Eggplant Parmesan with Basil and Mozzarella
This eggplant Parmesan is a delightful blend of flavors and textures. The eggplant is lightly breaded and baked until golden, layered with homemade tomato sauce, fresh mozzarella, and aromatic basil. It's a comforting yet vibrant dish that will satisfy your cravings and impress your guests.
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