Eggplant Parmesan with Basil Pesto is a delightful twist on a classic favorite. Combining crispy, golden-brown eggplant with the fresh, aromatic punch of basil pesto, this recipe is perfect for a cozy dinner or a special occasion. It’s a dish that promises comfort and a hint of sophistication with every bite.
Eggplants are the star of this dish, providing a satisfying, meaty texture when fried to perfection. The flour helps create a crispy coating as it clings to the eggplant slices. Eggs act as a binder, ensuring the breadcrumbs stick well. Breadcrumbs mixed with Parmesan cheese bring a savory crunch to each bite. Fresh parsley adds a hint of earthiness, while salt and black pepper season the layers. Marinara sauce keeps things saucy and flavorful, and mozzarella cheese provides that gooey, melty goodness. Lastly, basil pesto offers a fresh, aromatic contrast that elevates the entire dish, and olive oil ensures a golden, crisp finish.
This Eggplant Parmesan pairs beautifully with a simple green salad dressed with lemon vinaigrette, which adds a refreshing contrast to the rich dish. For a heartier meal, consider serving it alongside garlic bread or a side of roasted vegetables.
Start by preheating your oven to 375°F (190°C). This will ensure it's hot and ready by the time your eggplant is prepped. Next, slice 2 large eggplants into 1/4 inch thick rounds. Lightly season these slices with salt and let them sit for about 20 minutes. This step is crucial as it draws excess moisture from the eggplant, preventing sogginess. Once time is up, pat them dry with paper towels.
Set up a breading station with three bowls: one with flour, another with beaten eggs, and the third with a mix of breadcrumbs, Parmesan cheese, chopped parsley, salt, and black pepper. Dredge each eggplant slice in flour, dip it in the egg, and then coat it with the breadcrumb mixture. This layering is what gives the eggplant its delicious crust.
Heat olive oil in a large skillet over medium heat. Fry each breaded eggplant slice for 3-4 minutes per side, or until they are golden brown. Once fried, let them drain on paper towels to remove excess oil.
In a baking dish, spread a thin layer of marinara sauce. Place half of the fried eggplant slices over the sauce. Layer with half of the remaining marinara sauce, half of the mozzarella cheese, and half of the basil pesto. Repeat these layers with the rest of the ingredients, creating a beautiful, multi-layered dish.
Bake in your preheated oven for 25-30 minutes, until the cheese is bubbly and golden. Allow it to cool slightly before serving, as this will help the layers set and make serving easier.
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