Epplant Parmesan in Fresh Tomato Basil Sauce
Indulge in the ultimate comfort food with Eggplant Parmesan in Fresh Tomato Basil Sauce, a delicious vegetarian dish that pairs crispy, golden-breaded eggplant slices with a vibrant, homemade tomato basil sauce. This recipe starts with perfectly seasoned eggplant rounds fried to perfection, layered with a rich sauce made from fresh tomatoes, aromatic garlic, and fragrant basil, then topped with gooey mozzarella and nutty Parmesan cheese. Baked until bubbly and golden, this dish is a true crowd-pleaser, perfect for dinner parties or cozy family meals. With just 30 minutes of prep and simple pantry staples, you'll be amazed at the bold Italian flavors in every bite. Serve it alongside crusty bread or a fresh green salad for a restaurant-quality experience right at home!
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Ingredients
- 2 large Eggplant
- 2 tablespoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 0.25 cup Olive oil
- 6 large Fresh tomatoes, chopped
- 4 cloves Garlic, minced
- 0.5 cup Fresh basil leaves, chopped
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 2 cups Mozzarella cheese, sliced
- 0.5 cup Vegetable oil
Directions
Step 1
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and place them on a baking sheet lined with paper towels. Let rest for 30 minutes to draw out excess moisture.
Step 2
Meanwhile, prepare the fresh tomato basil sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 3
Add the chopped fresh tomatoes to the skillet. Stir and cook for 8-10 minutes until the tomatoes break down into a chunky sauce.
Step 4
Stir in the chopped basil, sugar, salt (to taste), and black pepper. Cook for another 5 minutes. Remove from heat and set aside.
Step 5
Pat the eggplant slices dry with paper towels. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Step 6
Dip each eggplant slice in the flour, then the egg, and finally coat it in the breadcrumb mixture. Press gently to ensure the breading adheres well.
Step 7
Heat vegetable oil in a large frying pan over medium heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes per side until golden brown. Drain on a paper towel-lined plate.
Step 8
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato basil sauce to cover the bottom.
Step 9
Layer the fried eggplant slices over the sauce. Top with more sauce, a layer of mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat layers until all the ingredients are used, finishing with a cheese layer on top.
Step 10
Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Step 11
Serve warm, garnished with additional fresh basil if desired.
Nutrition Facts
| Serving size | (3360.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5175.9 |
| Total Fat 317.9g | 0% |
| Saturated Fat 115.6g | 0% |
| Polyunsaturated Fat 73.5g | |
| Cholesterol 1014.1mg | 0% |
| Sodium 23698.9mg | 0% |
| Total Carbohydrate 394.8g | 0% |
| Dietary Fiber 60.5g | 0% |
| Total Sugars 106.0g | |
| Protein 217.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 3767.0mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 5825.6mg | 0% |
Source of Calories