Eggplant parmesan with basil and mozzarella
Discover the ultimate comfort food with our Eggplant Parmesan recipe! Layered with savory basil, melty mozzarella, and crispy breadcrumbs, this dish combines tender eggplant, rich tomato sauce, and a blend of cheeses for an irresistible meal. Perfect for family dinners or a special occasion, this classic Italian recipe is sure to impress.
- 06 Mar 2024
- Cook time 60 min
- Prep time 130 min
- 8 Servings
- 14 Ingredients
Eggplant Parmesan is a classic Italian dish that's both hearty and delicious. By incorporating fresh basil and gooey mozzarella cheese, this recipe elevates the traditional flavors to a new level of culinary delight. Perfect for a family dinner or a special occasion, this dish is sure to be a crowd-pleaser.
Ingredients:
Instructions:
- Slice the eggplants into 1/2-inch thick rounds.
- Sprinkle the slices evenly with 1 teaspoon of salt and place them in a colander. Allow them to sit for 30 minutes to draw out any bitterness. Rinse and pat them dry with paper towels.
- Heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the canned tomatoes, a dash of salt, and a dash of black pepper. Stir to combine. Let the sauce simmer on low heat for about 20 minutes, stirring occasionally.
- Once the sauce has thickened, remove it from heat and stir in half of the chopped basil leaves. Set aside.
- Combine the bread crumbs and grated Parmesan cheese in a shallow bowl. Mix well.
- Place the flour in a separate shallow bowl.
- Beat the eggs in another shallow bowl.
- Dredge each eggplant slice in the flour, shaking off the excess.
- Dip the floured slices into the beaten eggs, letting any excess egg drip off.
- Coat the eggplant slices with the bread crumb mixture, pressing lightly to adhere.
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat.
- Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Add more oil as needed. Drain the fried eggplant slices on paper towels.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the tomato sauce on the bottom of a baking dish.
- Place a layer of fried eggplant slices over the sauce.
- Spoon some more tomato sauce over the eggplant, followed by a layer of sliced mozzarella cheese and a sprinkle of the remaining chopped basil.
- Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Allow the eggplant parmesan to cool for about 10 minutes before serving. Garnish with any remaining basil if desired.
Tips:
- Make sure to salt the eggplant slices and let them rest for about 30 minutes before cooking. This helps to draw out excess moisture and reduces bitterness.
- Use fresh basil for the best flavor. If you can't find fresh basil, dried basil can be used in a pinch.
- For a crispier texture, you can double bread the eggplant slices by dipping them in flour, then egg, and then breadcrumbs, and repeating the egg and breadcrumb steps.
- If you prefer a less oily version, you can bake the breaded eggplant slices instead of frying them. Simply place them on a baking sheet and bake at 400°F (200°C) for about 20 minutes or until crispy.
- Let the assembled Eggplant Parmesan rest for a few minutes after baking to allow the flavors to meld together and make it easier to slice and serve.
Eggplant Parmesan with basil and mozzarella is a delightful and comforting dish that's simple to prepare, yet sophisticated enough to impress your guests. By following these tips and using quality ingredients, you'll create a dish that's bursting with flavor and perfect for any occasion. Buon appetito!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 5g | 14% |
| Sugar 7g | 7% |
| Fat | |
| Fat 30g | 36% |
| Saturated 14g | 45% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 130mg | 23% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 2.72mg | 17% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 1.32ug | 55% |
| Vitamin C 6mg | 6% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 810mg | 62% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 2.42mg | 22% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 520mg | 15% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 770mg | 52% |
| Zinc, Zn 4.24mg | 39% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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