Eggplant parmigiana with basil leaf salad

Are you ready to tantalize your taste buds with a mouthwatering dish that’s as satisfying as it is wholesome? Look no further, because we’re about to dive headfirst into the delectable world of Eggplant Parmigiana with Basil Leaf Salad! In this article, we’ll take you on a culinary journey, providing you with all the essential details you need to whip up this Italian classic with a twist. From ingredients and nutritional facts to step-by-step instructions and pro tips, we’ve got you covered.

Summary

Eggplant Parmigiana with Basil Leaf Salad is a delightful Italian-inspired dish that combines the rich flavors of tender eggplant slices, savory tomato sauce, creamy mozzarella, and fresh basil leaves. It’s a hearty, vegetarian option that’s perfect for any occasion. Let’s get cooking!

Ingredients

You’ll need the following ingredients to create this masterpiece:

• 2 large eggplants (approximately 1 kg) – (2 large eggplants, approximately 1 kg)
• 2 cups (475 ml) of tomato sauce – (475 ml of tomato sauce)
• 1 cup (240 ml) of olive oil – (240 ml of olive oil)
• 2 cups (200 g) of grated mozzarella cheese – (200 g of grated mozzarella cheese)
• 1 cup (100 g) of grated Parmesan cheese – (100 g of grated Parmesan cheese)
• 1 cup (30 g) of fresh basil leaves – (30 g of fresh basil leaves)
• 2 cups (240 g) of all-purpose flour – (240 g of all-purpose flour)
• 4 large eggs – (4 large eggs)
• Salt and black pepper to taste – (Salt and black pepper to taste)

Preparation Time

• Preparation: 30 minutes
• Cooking: 40 minutes
• Total: 1 hour and 10 minutes

Serves 4

Nutritional Facts (Per Serving)

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 22 g
• Fat: 38 g
• Saturated Fat: 11 g
• Cholesterol: 143 mg
• Fiber: 8 g
• Sugar: 12 g
• Sodium: 1246 mg

Instructions

Let’s dive into the cooking process step by step:

1. Preheat your oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the eggplants: Wash the eggplants, then trim the ends and peel them. Cut the eggplants into 1/4-inch thick slices.
3. Dredge the eggplant slices: In one bowl, beat the eggs. In another bowl, add the flour. Dip each eggplant slice into the beaten eggs, allowing any excess to drip off, then coat them with flour. Make sure each slice is evenly coated.
4. Fry the eggplant: In a large skillet, heat the olive oil over medium-high heat. Carefully add the eggplant slices and fry until they turn golden brown on both sides, about 2-3 minutes per side. Place the fried slices on paper towels to remove excess oil.
5. Layer the dish: In a baking dish, spread a thin layer of tomato sauce. Add a layer of fried eggplant slices, followed by a sprinkle of mozzarella, Parmesan, and fresh basil leaves. Season with salt and black pepper. Repeat this layering process until you run out of ingredients, finishing with a generous layer of cheese on top.
6. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the cheese is bubbly and golden brown.
7. Serve: Once done, remove the dish from the oven and let it cool for a few minutes. Slice and serve your Eggplant Parmigiana with a side of fresh basil leaf salad.

Pro Tips

• To reduce oil absorption during frying, use a non-stick skillet or a well-seasoned cast-iron pan.
• You can add a pinch of red pepper flakes for a subtle kick of heat in your tomato sauce.
• For a lighter version, you can opt for baking the eggplant slices instead of frying them. Just brush them with a little olive oil and bake at 375°F (190°C) for about 15 minutes per side.

Serving Suggestions

Now that you’ve prepared this mouthwatering Eggplant Parmigiana with Basil Leaf Salad, it’s time to enjoy it to the fullest. Here are some serving suggestions:

• Fresh Salad: Serve your Eggplant Parmigiana with a simple basil leaf salad. Combine fresh basil leaves, cherry tomatoes, and a drizzle of olive oil for a refreshing side dish.
• Crusty Bread: Pair your meal with some crusty Italian bread or garlic bread to mop up the delicious tomato sauce.
• Pasta: For a heartier meal, serve this dish over a bed of cooked spaghetti or your favorite pasta.
• Wine: While we’ve excluded wine from the recipe, you can enjoy your meal with a glass of your favorite non-alcoholic beverage or sparkling water.

There you have it, a scrumptious Eggplant Parmigiana with Basil Leaf Salad that’s both satisfying and healthy. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to become a favorite. Bon appétit!

Remember, at AH7, we’re all about providing delicious and nutritious recipes that elevate your health and fitness journey. Stay tuned for more culinary adventures!

EGGPLANT PARMIGIANA WITH BASIL LEAF SALAD

Eggplant Parmigiana with Basil Leaf Salad is a delightful Italian-inspired dish that combines the rich flavors of tender eggplant slices, savory tomato sauce, creamy mozzarella, and fresh basil leaves. It’s a hearty, vegetarian option that’s perfect for any occasion. Let’s get cooking!

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Nutritions

Nutrition Facts

EGGPLANT PARMIGIANA WITH BASIL LEAF SALAD

Amount per Serving

Calories

520

% Daily Value*

Fat

 

38

g

58

%

Saturated Fat

 

11

g

69

%

Cholesterol

 

143

mg

48

%

Sodium

 

1246

mg

54

%

Carbohydrates

 

28

g

9

%

Fiber

 

8

g

33

%

Sugar

 

12

g

13

%

Protein

 

22

g

44

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• You’ll need the following ingredients to create this masterpiece:
• 2 large eggplants approximately 1 kg – (2 large eggplants, approximately 1 kg)
• 2 cups 475 ml of tomato sauce – (475 ml of tomato sauce)
• 1 cup 240 ml of olive oil – (240 ml of olive oil)
• 2 cups 200 g of grated mozzarella cheese – (200 g of grated mozzarella cheese)
• 1 cup 100 g of grated Parmesan cheese – (100 g of grated Parmesan cheese)
• 1 cup 30 g of fresh basil leaves – (30 g of fresh basil leaves)
• 2 cups 240 g of all-purpose flour – (240 g of all-purpose flour)
• 4 large eggs – 4 large eggs
• Salt and black pepper to taste – Salt and black pepper to taste

Instructions

• Let’s dive into the cooking process step by step:
• Preheat your oven: Start by preheating your oven to 375°F (190°C).
• Prepare the eggplants: Wash the eggplants, then trim the ends and peel them. Cut the eggplants into 1/4-inch thick slices.
• Dredge the eggplant slices: In one bowl, beat the eggs. In another bowl, add the flour. Dip each eggplant slice into the beaten eggs, allowing any excess to drip off, then coat them with flour. Make sure each slice is evenly coated.
• Fry the eggplant: In a large skillet, heat the olive oil over medium-high heat. Carefully add the eggplant slices and fry until they turn golden brown on both sides, about 2-3 minutes per side. Place the fried slices on paper towels to remove excess oil.
• Layer the dish: In a baking dish, spread a thin layer of tomato sauce. Add a layer of fried eggplant slices, followed by a sprinkle of mozzarella, Parmesan, and fresh basil leaves. Season with salt and black pepper. Repeat this layering process until you run out of ingredients, finishing with a generous layer of cheese on top.
• Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the cheese is bubbly and golden brown.
• Serve: Once done, remove the dish from the oven and let it cool for a few minutes. Slice and serve your Eggplant Parmigiana with a side of fresh basil leaf salad.

Notes

PRO TIPS

To reduce oil absorption during frying, use a non-stick skillet or a well-seasoned cast-iron pan.
You can add a pinch of red pepper flakes for a subtle kick of heat in your tomato sauce.
For a lighter version, you can opt for baking the eggplant slices instead of frying them. Just brush them with a little olive oil and bake at 375°F (190°C) for about 15 minutes per side.

SERVING SUGGESTIONS

Now that you’ve prepared this mouthwatering Eggplant Parmigiana with Basil Leaf Salad, it’s time to enjoy it to the fullest. Here are some serving suggestions:

Fresh Salad: Serve your Eggplant Parmigiana with a simple basil leaf salad. Combine fresh basil leaves, cherry tomatoes, and a drizzle of olive oil for a refreshing side dish.
Crusty Bread: Pair your meal with some crusty Italian bread or garlic bread to mop up the delicious tomato sauce.
Pasta: For a heartier meal, serve this dish over a bed of cooked spaghetti or your favorite pasta.
Wine: While we’ve excluded wine from the recipe, you can enjoy your meal with a glass of your favorite non-alcoholic beverage or sparkling water.