Eggplant Parmesan with Fresh Mozzarella
Eggplant Parmesan with Fresh Mozzarella is a comforting Italian classic that transforms layers of crispy roasted eggplant, rich marinara sauce, and gooey fresh mozzarella into a delicious masterpiece. This dish is perfect for family gatherings or cozy dinners, delivering a symphony of flavors that will have everyone asking for seconds. With simple steps and fresh ingredients, you can easily recreate this restaurant-quality meal in your own kitchen.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 2 cups fresh mozzarella, sliced
- 3 cups marinara sauce
- 1 cup grated parmesan cheese
- 1/4 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants into 1/2-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. Drizzle with olive oil and roast on a baking sheet for 20-25 minutes until golden.
- In a baking dish, layer marinara sauce, roasted eggplant, mozzarella, parmesan, and basil. Repeat layers until all ingredients are used.
- Cover with foil and bake for 30 minutes; then remove foil and bake an additional 10-15 minutes until bubbly and golden.
- Let rest before serving with extra marinara sauce if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg