Fresh basil plays a crucial role in this dish, adding a fragrant, herbal note that complements the richness of the tomato sauce and cheese. The basil is layered between the eggplant slices, infusing the dish with its distinctive flavor. The cheese—typically a combination of mozzarella and Parmesan—melts into a gooey, golden topping that binds the layers together and adds a deliciously savory finish.
Eggplant Parmigiana is a versatile main course or side dish that pairs beautifully with a simple green salad and a glass of red wine. Whether you’re making it for a special occasion or a comforting weeknight dinner, this recipe will become a beloved favorite. The combination of tender eggplant, fresh basil, and melted cheese in a rich tomato sauce is irresistible.
Ingredients :
2 Eggplants, sliced into 1/4-inch rounds
½ cup All-purpose flour
2 Eggs, beaten
1 cup Breadcrumbs
½ cup Parmesan cheese, grated
1 ½ cups Tomato Sauce
1 ½ cups Mozzarella cheese, shredded
¼ cup fresh Basil leaves, torn, for garnish
Olive oil for frying
For Tomato Sauce :
1 tbsp Extra Virgin Olive oil
¼ cup Yellow onion, chopped
3 cloves garlic, minced
1 ½ cups Canned Tomatoes, crushed
1 cup Tomato Passata
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