Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

30
lindseytr0n 2

"The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent."

Ingredients

1 h 20 m servings 461 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1583 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

  • Cook's Note:
  • Let eggplant drain for at least 20 minutes; you can leave it up to 2 hours. It yields a crispy, creamy eggplant fritter, not a soggy one.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

30
  1. 46 Ratings

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This recipe was simple, easy and turned out awesome. The thinner slices of eggplant made a crispy dish even after the sauce. My eleven month old son even had seconds.

wow! This is a delicious recipe. The smoked mozzarella is excellent and will be a permanent substitution for plain mozzarella in future Eggplant Parmesan dishes. I come from a long line of Ital...

Delicious!!! My 7 year old asked for thirds! I used regular mozzarella instead of smoked, and laid the eggplant slices flat on a cookie sheet rather than layering them in a baking dish. Amazi...

Great recipe! Unfortunately, my store didn't have smoked mozzarella, but I used fresh and it was still good. I took another person's advice and dipped the eggplant in flour before the egg/milk m...

This was my first taste of eggplant and I absolutely loved this recipe and so did my family! This dish will become a regular favorite on my families table.

Atempting to have a meatless Monday with my hubby and kids. This turned out to be a meatless Wednesday instead. LOVED this recipe! Kids loved it too which is surprising because they don't lik...

This is a real keeper. Excellent! I added a little pasta in between the layers. Filling and yummy!

Loosely followed this recipe. Up sized to make a 9" x 13" dish (1 large & 1 medium eggplant, and 2 (24 ounce) jars marinara sauce). Tried the recipe’s method of not flouring the eggplant before ...

Very good! The skin is rather tough, but the flavor was great. My kids aren't too picky, but this was definitely not a remake for them.