Name: Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices - 1 large; Fine sea salt, or as needed - 1 teaspoon; Eggs - 2; Whole milk - 1 tablespoon; Italian-seasoned bread crumbs, or more as needed - 1 cup; Extra-virgin olive oil, or as needed - ¾ cup; Prepared marinara sauce (such as De Cecco®) - 1 (24 ounce) jar; Fresh basil, coarsely chopped - 1 bunch; Smoked mozzarella cheese, very thinly sliced - 1 (8 ounce) package; Freshly grated Parmesan cheese - ½ cup

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

1. Unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices - 1 large

2. Fine sea salt, or as needed - 1 teaspoon

3. Eggs - 2

4. Whole milk - 1 tablespoon

5. Italian-seasoned bread crumbs, or more as needed - 1 cup

6. Extra-virgin olive oil, or as needed - ¾ cup

7. Prepared marinara sauce (such as De Cecco®) - 1 (24 ounce) jar

8. Fresh basil, coarsely chopped - 1 bunch

9. Smoked mozzarella cheese, very thinly sliced - 1 (8 ounce) package

10. Freshly grated Parmesan cheese - ½ cup

How to cook deliciously - Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

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