Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

17 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
lindseytr0n
Recipe by  lindseytr0n

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

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  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.

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Reviews (17)

Rate This Recipe
Eyeballkid
43

Eyeballkid

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.

Mom of five
36

Mom of five

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 Italian cooks who are known for this dish. That said, I was happy to find a recipe that deviated from the usual way we make it. I am a basil fan so I did add extra basil. My Nonie insists that you must dip in flour first before the egg and bread crumbs. Since I have grown up with that step , I do it automatically now. Not sure if it even makes a difference! Just when I thought I couldn't improve on the family recipe, I did! We make our own sauces and freeze for future use. I chose the caramelized onion and red bell pepper sauce which went great. Next time I am making a double batch! Oh thank you for this jewel of a recipe!

ANDRAROGERS
35

ANDRAROGERS

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. Amazing, great recipe, thanks!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 461 cal
  • 23%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 44.9 g
  • 14%
  • Protein
  • 21.1 g
  • 42%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 1583 mg
  • 63%

Based on a 2,000 calorie diet

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