Description
Eggplant Parmesan with Fresh Basil is a delightful vegetarian dish that embodies the heart of Italian comfort food. This recipe features layers of tender roasted eggplant, rich marinara sauce, and gooey mozzarella cheese, all enhanced by the aromatic freshness of basil. Baked to perfection, each bite offers a harmonious blend of flavors and textures that will satisfy your cravings and impress your family and friends. Perfect for family dinners or special gatherings, this Eggplant Parmesan not only serves as a hearty main course but also shines as an impressive side dish. With its bubbly golden crust and comforting ingredients, it promises to be a crowd-pleaser at any table.
Ingredients
Scale
- 2 medium eggplants
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice eggplants into half-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Arrange eggplant slices on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly golden.
- In a baking dish, layer marinara sauce, roasted eggplant, mozzarella cheese, and basil leaves. Repeat until all ingredients are used, finishing with cheese on top.
- Bake for 30-35 minutes until bubbly and golden brown.
- Let rest for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the dish (approximately 200g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg