This eggplant recipe is hands down delicious. Fresh mozzarella and basil are always great together, but paired with parmesan and eggplant you have a winning combination. The eggplant is filling enough to make a complete dinner, making this a great vegetarian meal. We love finding simple recipes like this one that not only taste amazing but are easy to cook at home!
Broiled Eggplant Parmesan Recipe
Yield: 2 Servings
Time: 30 minutes
- 1 ½ pounds Italian eggplant, sliced ½-inch thick (aim for 8 slices)
- 3 garlic cloves, minced
- 2 cups crushed tomatoes
- ½ cup fresh basil, chopped
- 8 ounces fresh mozzarella, sliced
- ½ cup freshly grated Parmesan
- 3 tablespoons panko breadcrumbs
- 4 tablespoons olive oil
- salt and pepper
Heat the broiler to high and put the rack about 4 to 6 inches from the heat source. Put the eggplant slices on a rimmed baking sheet, rub all over with 1 tablespoon olive oil, and sprinkle with salt and pepper. Broil, turning once, until the eggplant is tender and lightly charred, 5 to 6 minutes per side.
After broiling, top half of the eggplant slices with half of the basil, tomato sauce, and sliced mozzarella, and a sprinkling of Parmesan. Layer with another slice of eggplant, then top those slices just as you did the first. Sprinkle the breadcrumbs over the top, and drizzle with the remaining tablespoon of oil. Return the baking sheet to the oven and cook until the cheese is bubbly and the breadcrumbs are brown and crisp, 8 to 10 minutes. Garnish with Parmesan and basil before serving.