Eggplant Parmesan With Fresh Basil And Smoked Mozzarella
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel
2
Sprinkle eggplant with sea salt
3
Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked
4
Place 2 paper towels onto the stack and place a plate on top of the towels
5
Lay a heavy book or can of food onto the plate to squeeze out moisture
6
Allow to drip for 20 minutes to 2 hours
7
Rinse and pat dry
8
Beat eggs with milk in a shallow bowl
9
Place bread crumbs into a separate bowl
10
Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside
11
Preheat oven to 350 degrees F (175 degrees C)
12
Grease an 8x8-inch baking dish
13
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
14
Drain on paper towels
15
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
16
Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top
17
Sprinkle Parmesan cheese over the top
18
Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes
19
Serve immediately