Smoky Eggplant Parmigiana is a delightful twist on the classic Italian dish, bringing in a depth of flavor with the addition of smoked paprika. It's perfect for a cozy dinner or a special occasion, offering a wonderful balance of smoky, cheesy goodness that’s sure to impress.
Eggplant: The star of the show, providing a hearty base for the dish. Salting the slices helps remove excess moisture and bitterness.
Salt: Draws out moisture from the eggplant, enhancing its texture.
Olive oil: Adds richness and aids in roasting the eggplant to a golden brown.
Smoked paprika: Infuses the eggplant with a warm, smoky flavor.
Onion and garlic: Essential aromatics that build a flavorful sauce foundation.
Tomato puree: Forms the base of the sauce, bringing a tangy sweetness.
Fresh basil: Adds freshness and a hint of herbal aroma.
Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer.
Parmesan cheese: Provides a sharp, nutty contrast to the mozzarella.
Breadcrumbs: Adds a satisfying crunch to the topping.
Black pepper: Complements the other flavors with a bit of heat.
This dish pairs beautifully with a simple arugula salad tossed with lemon vinaigrette. For a heartier meal, serve it alongside a side of garlic bread to mop up the extra sauce.
First, preheat your oven to 400°F and line a baking sheet with parchment paper. This will prevent sticking and make cleanup easy. Slice your eggplants into 1/4-inch rounds, then sprinkle both sides with salt. This step might seem time-consuming, but letting them sit for 20 minutes is crucial to draw out moisture, ensuring a better texture when cooked.
After the eggplants have rested, rinse them under cold water to remove excess salt, and pat them dry with paper towels. Now brush both sides with olive oil and lay them out on your prepared baking sheet. Sprinkle smoked paprika over the top, then pop them in the oven for about 25 minutes until they’re tender and golden.
While the eggplant bakes, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Stir in the tomato puree, letting it simmer for about 10 minutes. Add in the fresh basil, seasoning with salt and pepper to taste.
Now, grab a baking dish and start layering. Begin with a layer of eggplant slices, followed by a generous scoop of the smoky tomato sauce, then a sprinkle of mozzarella and parmesan cheese. Repeat this process until all ingredients are used up, ending with a final layer of cheese.
Top with breadcrumbs for that irresistible crunch, and bake for another 20 minutes until it’s bubbly and golden brown. Let it cool for a few minutes before serving to allow the flavors to meld together.
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