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Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Cost $12, save $15

Source: Recommended by CookPal

  • 40 Min
  • 5 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🍆 1 large unpeeled purple eggplant, trimmed and cut into slices
    • 1 bunch fresh basil, coarsely chopped

  • Dairy

    • 🧀 1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
    • 🧀 1/2 cup freshly grated Parmesan cheese
    • 🥛 1 tablespoon whole milk

  • Pantry Essentials

    • 🧂 1 teaspoon fine sea salt, or as needed
    • 🍞 1 cup Italian-seasoned bread crumbs, or more as needed
    • 3/4 cup extra-virgin olive oil, or as needed
    • 1 (24 ounce) jar prepared marinara sauce (such as De Cecco)

STEPS

1

Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on the top layer; place a plate on top. Place a heavy book or canned food onto the plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.

2

Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.

3

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

4

Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.

5

Pour about 1/4 cup marinara sauce into the bottom of the prepared baking dish; cover with 1 layer of fried eggplant slices. Scatter basil and a few slices of smoked mozzarella cheese over the eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.

6

Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

460

Calories

  • 21
    Protein
  • 45
    Carbs
  • 22
    Fats

💡 It's important to salt the eggplant to draw out excess moisture, which prevents it from becoming soggy during frying.Keep an eye on the eggplant while frying to avoid overcooking or burning.If you prefer a lighter version, consider baking the breaded eggplant slices instead of frying them.