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Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Eggplant Parmesan: Fried slices layered with fresh basil, smoked mozzarella, and rich marinara sauce for a gourmet twist on the classic Italian dish.
Ingredients:
  • 1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
  • 1 teaspoon fine sea salt, or as needed
  • 1 tablespoon whole milk
  • 1 cup Italian-seasoned bread crumbs, or more as needed
  • 0.75 cup extra-virgin olive oil, or as needed
  • 1 (24 ounce) jar prepared marinara sauce (such as De Cecco®)
  • 1 bunch fresh basil, coarsely chopped
  • 1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Place a layer of 2 or 3 slices of eggplant on a paper towel-lined plate. Sprinkle with sea salt. Repeat layers until all eggplant slices are used. Cover with paper towels, then a plate, and press with a heavy object. Let sit for 20 minutes to 2 hours, then rinse and pat dry before using.
  • In a shallow bowl, whisk together eggs and milk. In another bowl, place the bread crumbs. Dip eggplant slices in the egg mixture, then coat them with bread crumbs by gently pressing; set aside.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease an 8x8-inch baking dish.
  • In a large skillet over medium-high heat, sizzle eggplant slices in olive oil until golden brown, about 1 to 2 minutes per side. After frying, let them drain on paper towels.
  • Begin by elegantly coating the bottom of the baking dish with a generous 1/4 cup of marinara sauce and then artfully lay down a layer of tender eggplant slices to envelop the sauce. Embellish with fragrant basil leaves and a handful of decadent smoked mozzarella cheese slices on top of the eggplant; continue stacking layers, finishing with a luxurious sauce layer on the pinnacle. Delicately dust the top with a shower of exquisite Parmesan cheese.
  • Place in the preheated oven until bubbly and cheese is gooey, approximately 15 minutes. Serve hot.

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