There’s something magical about Eggplant Parmesan that warms my heart and fills my kitchen with irresistible aromas.
This classic Italian dish transforms humble eggplants into layers of cheesy goodness, perfectly complemented by fresh basil.
It’s a recipe that’s been passed down through generations, and every bite tells a story of family gatherings and shared meals.
Ingredient List
For my Eggplant Parmesan with Fresh Basil, I carefully select each ingredient to create layers of flavor and texture. Here’s what you’ll need:
Vegetables
- 2 medium eggplants sliced into 1/4-inch rounds
- 1 teaspoon salt for drawing moisture from the eggplants
Sauce
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes for a hint of heat
- 1/4 cup fresh basil leaves chopped
Cheese
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 3/4 cup grated Parmesan cheese
- 1 cup all-purpose flour for breading
- 2 large eggs beaten
- 1 cup breadcrumbs for extra crunch
- Extra basil leaves for garnish
Step-by-Step Instructions
- Prepare the Eggplants
Start by slicing two medium eggplants into 1/4-inch thick rounds. Sprinkle salt generously on both sides of the slices and let them sit in a colander for about 30 minutes. This process helps to draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.
- Make the Marinara Sauce
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Pour in a 28-ounce can of crushed tomatoes and stir in 1 teaspoon of dried oregano and a pinch of red pepper flakes for a slight kick. Simmer the sauce for about 15-20 minutes until it thickens slightly. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Cheese Mixture
In a mixing bowl, combine 1 1/2 cups of ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, and a handful of chopped fresh basil. Mix until smooth and creamy, and set aside.
- Breading the Eggplant Slices
In one shallow dish, set up 1 cup of all-purpose flour. In a second dish, beat 2 large eggs. In a third dish, combine 1 cup of breadcrumbs with 1/2 teaspoon of Italian seasoning. Dip each eggplant slice into the flour, coating evenly, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to adhere the crumbs.
- Fry the Eggplant
In a large skillet, heat 1 cup of vegetable oil over medium heat. Once hot, add the breaded eggplant slices in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes on each side until they turn golden brown. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
- Assemble the Eggplant Parmesan
Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Spread half of the ricotta mixture over the eggplant, followed by one-third of the marinara sauce. Sprinkle with 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining ingredients, finishing with a final layer of marinara sauce and the remaining mozzarella cheese on top. Sprinkle additional Parmesan cheese on top for added flavor.
- Bake the Dish
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
- Garnish and Serve
Recipe Notes & Variations
When preparing my Eggplant Parmesan with Fresh Basil, I love to add a few personal twists to customize the dish. Here are some notes and variations you might find interesting:
Fresh Basil
I often use fresh basil as a topping when serving. This not only adds a burst of color but also enhances the flavor. For a fresh taste, consider adding chopped basil between layers as well.
Cheese Choices
While I usually stick to ricotta, mozzarella, and Parmesan, mixing in other cheeses like provolone or fontina can bring a new dimension. If you prefer dairy-free options, try using nut-based cheeses for a similar texture without the dairy.
Bread Crumb Variations
For extra flavor in the breading, I like to season my breadcrumbs with Italian herbs or incorporate grated Parmesan into the mix. Alternatively, panko breadcrumbs can add a delightful crunch.
Roasting Instead of Frying
When I’m in the mood for a lighter version, I roast the eggplant slices instead of frying them. I brush them lightly with olive oil and roast at 400°F for about 25 minutes, flipping halfway to ensure even browning. This method retains the flavors while reducing the oil content.
Sauce Adjustments
For a unique twist, I sometimes blend in spinach or sautéed mushrooms into my marinara sauce. I also find that adding a splash of red wine elevates the sauce’s richness.
Vegan Adaptation
To transform this dish into a vegan option, I replace ricotta with a blend of blended silken tofu, nutritional yeast, garlic powder, and a splash of lemon juice to achieve a similar creamy texture. I’m always amazed by how delicious it turns out!
Freezing Tips
Leftovers can be a lifesaver during the week. I typically freeze fully cooked Eggplant Parmesan in airtight containers. When ready to enjoy, I simply thaw and reheat in the oven until warmed through.
These notes and variations make my Eggplant Parmesan experience even more enjoyable and allow for creativity in the kitchen. Whether sticking to tradition or experimenting, this dish can easily adapt to different tastes and dietary preferences.
Serving Suggestions
When it comes to serving my Eggplant Parmesan with Fresh Basil, I love to make the experience as delightful as the dish itself. Here are some of my favorite serving suggestions that elevate the meal and impress my guests.
- Garnish with Fresh Basil: I always like to sprinkle freshly chopped basil on top just before serving. The vibrant green not only adds a pop of color but also enhances the fresh flavors of the dish.
- Serve with Crusty Bread: A side of warm crusty bread is perfect for pairing with the cheesy layers of Eggplant Parmesan. I often opt for a simple garlic bread or a loaf of Italian bread to soak up the delicious marinara sauce.
- Add a Side Salad: To balance the richness of the dish, I recommend a light side salad. A simple arugula salad dressed with lemon juice and olive oil complements the flavors wonderfully.
- Wine Pairing: Enjoying a glass of red wine such as Chianti or Merlot can really enhance the meal. The wine’s acidity cuts through the richness of the cheese and adds a delightful contrast.
- Make it a Main Dish: If I want to transform this into a full-fledged dinner, I’ll serve it alongside some spaghetti tossed in olive oil and garlic or paired with a hearty grain like quinoa.
- Leftovers for Lunch: If I have any leftovers, they make for an amazing lunch. I love to reheat a slice in the oven to maintain its crispy edges and serve it with a fresh green salad for a satisfying meal.
These serving suggestions allow me to create not just a delicious meal, but an inviting dining experience that can be enjoyed with family and friends.
Nutrition Information
Eggplant Parmesan with Fresh Basil is not only a delightful dish but also offers a range of nutritional benefits.
Below, I’ve compiled the nutrition information per serving to give you a clear idea of what you’re enjoying in each delicious bite.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 55 mg |
| Sodium | 600 mg |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugars | 5 g |
| Protein | 15 g |
- Vitamins and Minerals: Eggplants are rich in vitamins C and K, folate, and potassium. The addition of fresh basil brings in extra vitamin A and essential oils that contribute to overall wellbeing.
- Antioxidants: The dark purple skin of eggplants is packed with antioxidants such as nasunin, which is known for its health benefits including heart health and cognitive support.
- Dietary Fiber: With a good amount of dietary fiber, this dish helps promote digestive health and keeps me feeling full longer.
- Cheese Protein: The combination of ricotta, mozzarella, and Parmesan cheese not only enriches the flavor but also adds protein, making this dish satisfying.
Whether I’m enjoying this dish as a main course or serving it at a gathering, I love knowing that I’m indulging in something that’s both comforting and nourishing.
Conclusion
Eggplant Parmesan with Fresh Basil truly brings a little slice of Italy into my kitchen.
The layers of flavor and the comforting aroma make it a dish I love to share with family and friends.
Whether I’m following the traditional recipe or adding my own twist, it always feels like a celebration of good food and great company.
I hope you’re inspired to try making this classic dish yourself. Don’t forget to enjoy the process and make it your own.
After all, it’s not just about the food; it’s about creating memories that last a lifetime. Happy cooking!