Eggplant Parmesan With Mozzarella Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring breaded and pan-fried eggplant slices topped with melted mozzarella and a rich tomato sauce. Perfect for a comforting evening meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 12 Per Pack Daylesford Organic Mixed Weight Eggs
• - Truffle Butter
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Petti Delicato Extra Fine Passata
• 227G Paxo Golden Breadcrumbs
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 100G Rajah Spices Ground Paprika Powder

Instructions

1. 1. Preheat your stovetop to medium heat.
2. 2. In a shallow bowl, mix 1/2 cup bread crumbs, 1/2 cup grated Parmesan cheese, 3/4 tsp salt, and 3/4 tsp paprika.
3. 3. Slice 500 g eggplant into 1 cm thick rounds. Dip each slice into 1 beaten egg, then coat it thoroughly in the bread crumb mixture.
4. 4. Heat 3 tbsp butter in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
5. 5. In a saucepan, combine passata with 1 cup of tomato sauce. Heat gently, stirring occasionally. If the sauce is too thick, add a little water to reach your desired consistency.
6. 6. Arrange the fried eggplant slices in a single layer in a large skillet or oven-safe dish. Top each slice with a thin slice of mozzarella cheese.
7. 7. Pour the warmed tomato sauce mixture evenly over the eggplant slices. Cover and simmer on low heat for about 20 minutes, or until the cheese is melted and the dish is heated through.
8. 8. Serve hot as a main dish, optionally with a side of pasta or crusty bread.