Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Recipesfull introduces to you: Italian Recipes. (Eggplant Parmesan with Fresh Basil and Smoked Mozzarella). The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.

Brief

Prep 20 mins

Cook: 40 mins

Additional: 20 mins

Total: 1hr20 mins

Servings: 5

Yield: 5 servings

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Ingredients

1 large unpeeled purple eggplant

trimmed and cut into 1/8-inch thick slices

1 teaspoon fine sea salt

or as needed

2 eggs

1 tablespoon whole milk

1 cup Italian-seasoned bread crumbs

or more as needed

¾ 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

½ cup freshly grated Parmesan cheese

Italian Bread Bowls

World Cuisine

Directions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Nutritional Information

Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Servings Per Recipe:5

Calories: 459.6

% Daily Value *

Protein: 21g 42%

Carbohydrates: 44.7g 14%

Dietary Fiber: 9.2g 37%

Sugars: 16.1g

Fat: 22.2g 34%

Saturated Fat: 9g 45%

Cholesterol: 106.8mg 36%

Vitamin A Iu: 1695.1IU 34%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.4mg 26%

Vitamin C: 8.7mg 15%

Folate: 68.9mcg 17%

Calcium: 214.5mg 22%

Iron: 7.6mg 42%

Magnesium: 70mg 25%

Potassium: 824.9mg 23%

Sodium: 1582.1mg 63%

Thiamin: 0.2mg 16%

Calories From Fat: 199.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.