EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA
The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.
Provided by lindseytr0n
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 5
Number Of Ingredients 10
Steps:
- Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
- Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
- Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
- Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 44.7 g, Cholesterol 106.8 mg, Fat 22.2 g, Fiber 9.2 g, Protein 21 g, SaturatedFat 9 g, Sodium 1582.1 mg, Sugar 16.1 g
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daniyal yasir
[email protected]I'm not sure if I'm doing something wrong, but my eggplant parmesan always ends up burnt.
Breshna Aimaq
[email protected]This recipe is too expensive. I can't afford to buy all of the ingredients.
I Small
[email protected]I'm allergic to eggplant, so I can't try this recipe. :(
Janan Manan
[email protected]This recipe is way too complicated. I spent hours making it and it wasn't even worth it.
Junaid Qureshi
[email protected]I followed the recipe exactly, but my eggplant parmesan didn't turn out right. The eggplant was mushy and the sauce was too runny.
zizi basiri
[email protected]I'm not sure what I did wrong, but my eggplant parmesan turned out really bland. The eggplant was tough and the sauce was tasteless.
silvester2 stallion
[email protected]This recipe is a great way to use up leftover eggplant. I always have some leftover eggplant after making baba ganoush, and this is a great way to use it up.
Liya Temesgen
[email protected]I made this eggplant parmesan for a party and it was a huge hit. Everyone loved it!
HA gaming
[email protected]This eggplant parmesan is the best I've ever had. The eggplant was so tender and the sauce was so flavorful.
Kaitlin Tolson
[email protected]I've never made eggplant parmesan before, but this recipe made it easy. The instructions were clear and easy to follow.
Mujidat Ayangbola
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was delicious.
Sabin Pahadi
[email protected]This recipe is a keeper! I love that it uses fresh basil and smoked mozzarella. It really takes the dish to the next level.
Antor Ray
[email protected]I followed the recipe exactly and my eggplant parmesan turned out perfect. The eggplant was crispy on the outside and tender on the inside. The sauce was also very flavorful.
jingo moses
[email protected]The eggplant parmesan was delicious! The eggplant was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.
Salwa Alahyane
[email protected]I've made this recipe several times and it always turns out great. It's a perfect weeknight meal because it's quick and easy to make.
Ritash singh
[email protected]This eggplant parmesan was a hit with my family! The fresh basil and smoked mozzarella added so much flavor. I will definitely be making this again.