Recipes Main Dishes Vegetable Main Dish Recipes Eggplant Parmesan Recipes Eggplant Parmesan with Fresh Basil and Smoked Mozzarella 4.6 (78) 56 Reviews 24 Photos This eggplant Parmesan with fresh basil and smoked mozzarella exudes a heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent. Submitted by lindseytr0n Updated on November 20, 2024 Save Rate Print Share Close Add Photo 24 24 24 24 Prep Time: 20 mins Cook Time: 40 mins Additional Time: 20 mins Total Time: 1 hr 20 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 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 Directions Line a plate with a paper towel; place 2 to 3 slices eggplant in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices and pat dry. Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Heat olive oil in a large skillet over medium-high heat. Add eggplant slices in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Pour about 1/4 cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese over top. Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately. Cook's Note: Let eggplant drain for at least 20 minutes; you can leave it up to 2 hours. It yields a crispy, creamy eggplant fritter, not a soggy one. Editor's Note: The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I Made It Print 123 home cooks made it! Nutrition Facts (per serving) 460 Calories 22g Fat 45g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 460 % Daily Value * Total Fat 22g 28% Saturated Fat 9g 45% Cholesterol 107mg 36% Sodium 1582mg 69% Total Carbohydrate 45g 16% Dietary Fiber 9g 33% Total Sugars 16g Protein 21g 42% Vitamin C 9mg 10% Calcium 215mg 17% Iron 8mg 42% Potassium 825mg 18% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.