Smoky Eggplant Parmigiana
Discover a delightful twist on classic Eggplant Parmigiana with a smoky and savory flavor profile. This vegetarian dish features tender layers of fire-roasted eggplant, a rich smoky tomato sauce, and a combination of creamy cheeses, making it a perfect main course for any occasion.
Prep time: 30 minutesCook time: 45 minutesServes: 4
Ingredients
Eggplant
2 large
Salt
1 tbsp
Olive oil
1/4 cup
Smoked paprika
1 tsp
Onion
1 medium, chopped
Garlic
3 cloves, minced
Tomato puree
2 cups
Fresh basil
1/4 cup, chopped
Mozzarella cheese
8 oz, shredded
Parmesan cheese
1/2 cup, grated
Breadcrumbs
1/2 cup
Black pepper
To taste
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for 20 minutes to draw out moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Brush both sides of the eggplant slices with olive oil and arrange them on the prepared baking sheet.
5. Sprinkle the eggplant slices with smoked paprika and bake for 25 minutes until tender and golden.
6. In a saucepan, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
7. Stir in the tomato puree and cook for 10 minutes. Add fresh basil and season with salt and pepper.
8. In a baking dish, layer the eggplant slices, smoky tomato sauce, mozzarella, and parmesan cheese.
9. Sprinkle breadcrumbs on top and bake for 20 minutes until bubbly and golden brown.
10. Let cool for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F until heated through, about 15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
