Mediterranean Eggplant Parmesan with Fresh Basil for Dinner by What Shall I Cook
Ingredients:
• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tbsp salt (for salting the eggplant)
• 2 cups (200g) breadcrumbs
• 1 cup (100g) grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 cup (240ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese (for topping)
• Fresh basil leaves, chopped (for garnish)
• Olive oil for frying
Instructions:
1. Prepare the eggplant:
1. Arrange the eggplant slices on a baking sheet and sprinkle with 1 tablespoon of salt. Let them sit for about 30 minutes to draw out excess moisture.
2. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
2. Bread the eggplant:
1. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper.
2. Dip each eggplant slice into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere.
3. Fry the eggplant:
1. Heat a generous amount of olive oil in a large skillet over medium heat.
2. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side until golden brown and crispy.
3. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
4. Assemble the Eggplant Parmesan:
1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
3. Arrange a layer of fried eggplant slices over the marinara sauce.
4. Spread another layer of marinara sauce over the eggplant slices and sprinkle with shredded mozzarella cheese.
5. Repeat the layers until all the ingredients are used, ending with a layer of marinara sauce and a generous sprinkle of grated Parmesan cheese on top.
5. Bake the Eggplant Parmesan:
1. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
6. Serve:
1. Garnish the baked Eggplant Parmesan with fresh basil leaves.
2. Serve hot with a side of pasta or a simple green salad.
Enjoy your Mediterranean Eggplant Parmesan with Fresh Basil! It’s a flavorful and satisfying dish that’s perfect for any occasion. 🍆🧀🌿