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Eggplant Parmesan with Smoked Mozzarella and Basil

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
80 min
SERVINGS
5 servings
Dinner
Eggplant Parmesan with Smoked Mozzarella and Basil
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
  • 3/4 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
  • 1/2 cup freshly grated Parmesan cheese
Instructions
1
Prepare a plate by laying down a sheet of paper towel; place a stack of 2 or 3 slices of eggplant on top of the towel, making sure they're aligned neatly. Sprinkle both sides of the eggplant slices with a pinch of sea salt to draw out excess moisture. Continue building layers of eggplant, sprinkling with salt each time, until all the slices have been stacked. Place two additional sheets of paper towel on top of the stack and position a plate on top, followed by a heavy object such as a book or a can of food to press down gently and remove any remaining moisture. Allow the eggplant slices to sit for 20 minutes to 2 hours, allowing excess liquid to drip away.
2
Gently remove the eggplant slices from the paper towels and pat them dry with a clean cloth.
3
In a shallow bowl, combine eggs and milk to create a smooth mixture; in a separate container, place bread crumbs ready for coating. Dip each eggplant slice into the egg mixture and gently press it into the bread crumbs to coat evenly; set aside for further use.
4
Preheat your oven to 350 degrees F (175 degrees C), the ideal temperature for baking. Grease an 8x8-inch baking dish with a small amount of oil to prevent sticking.
5
Heat olive oil in a large skillet over medium-high heat; fry the eggplant slices in small batches until they're golden brown, approximately 1 to 2 minutes per side. Remove the eggplant slices from the hot oil and place them on paper towels to drain excess oil.
6
Pour about 1/4 cup of marinara sauce into the prepared baking dish; arrange a layer of eggplant slices on top of the sauce. Sprinkle some fresh basil leaves and a few slices of smoked mozzarella cheese over the eggplant; repeat this process, ending with a layer of sauce on top. Sprinkle some Parmesan cheese over the final layer.
7
Place the baking dish in the preheated oven and bake until heated through and the cheese has melted, approximately 15 minutes. Serve immediately and enjoy your delicious eggplant dish.