Eggplant parmesan with basil and mozzarella
Eggplant Parmesan is a traditional Italian dish that features layers of breaded and fried eggplant, rich tomato sauce, mozzarella, and fresh basil. Baked to perfection, it’s a hearty meal ideal for family gatherings or special occasions.
Cook time 60 min
Prep time 130 min
Ingredients:
2 eggplants1 tsp salt
1 tbsp olive oil
1 garlic clove
1 can canned tomatoes
1 dash salt
1 dash black pepper
2 cups basil leaves
1.50 cups bread crumbs
1 cup grated parmesan cheese
3/4 cup all-purpose white wheat flour
4 eggs
1/4 cup olive oil
24 oz mozzarella cheese
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.
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.
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!
Eggplant parmesan with basil and mozzarella FAQ:
Bake the eggplant parmesan covered with foil for 20 minutes at 375°F (190°C), then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
The eggplant should be tender and the layers should hold together. The cheese on top should be bubbly and slightly golden, indicating it’s ready to serve.
Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through.
You can substitute mozzarella with provolone, gouda, or a dairy-free cheese alternative for a different flavor profile.
Ensure to properly drain the fried eggplant slices on paper towels to remove excess oil. If they are still soggy, try frying them a bit longer or increasing the oil temperature for a crispier texture.
Cooking 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.
Nutrition Facts
8 ServingsCalories 500kcal
Protein 36g
Carbohydrates 36g
Fiber 5g
Sugar 7g
Fat 30g
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