Recipe by lindseytr0n
"The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent."
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unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
fine sea salt, or as needed
Italian-seasoned bread crumbs, or more as needed
extra-virgin olive oil, or as needed
1 (24 ounce) jar
prepared marinara sauce (such as De Cecco®)
fresh basil, coarsely chopped
1 (8 ounce) package
smoked mozzarella cheese, very thinly sliced
freshly grated Parmesan cheese
This recipe was simple, easy and turned out awesome. The thinner slices of eggplant made a crispy dish even after the sauce. My eleven month old son even had seconds.
wow! This is a delicious recipe. The smoked mozzarella is excellent and will be a permanent substitution for plain mozzarella in future Eggplant Parmesan dishes. I come from a long line of Italian cooks who are known for this dish. That said, I was happy to find a recipe that deviated from the usual way we make it. I am a basil fan so I did add extra basil. My Nonie insists that you must dip in flour first before the egg and bread crumbs. Since I have grown up with that step , I do it automatically now. Not sure if it even makes a difference! Just when I thought I couldn't improve on the family recipe, I did! We make our own sauces and freeze for future use. I chose the caramelized onion and red bell pepper sauce which went great. Next time I am making a double batch! Oh thank you for this jewel of a recipe!
Delicious!!! My 7 year old asked for thirds! I used regular mozzarella instead of smoked, and laid the eggplant slices flat on a cookie sheet rather than layering them in a baking dish. Amazing, great recipe, thanks!
Great recipe! Unfortunately, my store didn't have smoked mozzarella, but I used fresh and it was still good. I took another person's advice and dipped the eggplant in flour before the egg/milk mixture. It helps the breadcrumbs stay on!
This was my first taste of eggplant and I absolutely loved this recipe and so did my family! This dish will become a regular favorite on my families table.
Atempting to have a meatless Monday with my hubby and kids. This turned out to be a meatless Wednesday instead. LOVED this recipe! Kids loved it too which is surprising because they don't like much. The only thing I changed was that I used panko crumbs instead of bread crumbs. This was only because I didn't have bread crumbs available. I served this with spaghetti squash and garlic bread. Will surely use again! Thanks for sharing.
This is a real keeper. Excellent! I added a little pasta in between the layers. Filling and yummy!
This is incredible. My husband is a very picky eater and he loved it, and we had a lot of leftovers so I took it in to work for my employees to try- it was gone within 3 hours and everyone said they absolutely loved it! :-) I did make the tomato sauce from scratch, and followed review suggestions to dip the eggplant in flour before the egg and bread crumbs- it worked beautifully. This is a definite favorite- I'll be making it often!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmesan with Fresh Basil and Smoked Mozzarella
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 200
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