Recipe of Perfect Eggplant Basil Mozzarella Parmesan

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Eggplant Basil Mozzarella Parmesan. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Eggplant Basil Mozzarella Parmesan Recipe. The smoked mozzarella is excellent and will be a permanent substitution for plain mozzarella in future Eggplant Parmesan dishes. I come from a long line of Italian cooks who are known for this dish.

You can have Eggplant Basil Mozzarella Parmesan using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant Basil Mozzarella Parmesan

1. Prepare 1 of Eggplant.
2. It’s 2 of Eggs.
3. Make ready 1 tbsp of Milk.
4. It’s 1 cup of Italian bread crumbs.
5. Make ready 1 of Extra-virgin olive oil.
6. You need 1 can of Marinara sauce w/pesto.
7. It’s 1 bunch of Basil.
8. Prepare 1 packages of Mozzarella Italian cheese.
9. It’s 1 1/2 cup of Parmesan cheese.

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up But when it comes to eggplant Parmesan, count me in anytime. ♡.Yes, all of those layers of cozy marinara sauce, gooey melted Mozzarella, sweet fresh basil, and.This baked eggplant parmesan recipe will become one of your family favorites!Crispy breaded eggplant is layered with marinara, herbs & mozzarella cheese.

Eggplant Basil Mozzarella Parmesan instructions

1. Dry the eggplant by putting paper towel on a plate - cutting eggplant 1/8 inch -stack on top put more paper towels & sit on it for 20 minutes or as long as you have.
2. Beat eggs with milk and place breadcrumbs in a different bowl do the business with the egg plants from the egg to crumb.
3. Preheat oven 350°.
4. Heat olive oil medium-high fry eggplant slices until golden brown 1 to 2 minutes per side.
5. Poor marinara sauce on the bottom of baking dish layer eggplant slices scatter basil and mozzarella repeat repeat repeat whoops did I say repeat.
6. Bake for 15 minutes and decadent Lee enjoy while licking your fingers.

It will keep in the fridge for up to five days and can be reheated in the microwave.Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan.I didn't have any mozzarella but I did have some fresh pecorino from Sardinia which I blended with.

Let the hot eggplant Parmesan rest for a few minutes before slicing and serving.Then, top it with fresh basil leaves and dig in!This easy eggplant parmesan recipe is not only delicious, but also healthy.Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.I used fresh mozzarella cheese for top layer also used Fresh Parmesan cheese.