Parmigiana di Melanzane

This classic Italian dish, Parmigiana di Melanzane, features layers of tender eggplant, rich sun-dried tomatoes, and creamy mozzarella, all brought together with aromatic garlic and fresh basil. It's a comforting vegetarian option that is both satisfying and wholesome, meeting dietary requirements such as Whole30, sugar-free, and egg-free. The combination of flavors creates a delightful balance that is sure to please any palate.

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil leaves, chopped
• 1 cup mozzarella cheese, sliced
• 1 cup provolone cheese, diced
• 1/4 cup tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
4. In a large baking dish, spread a thin layer of the tomato paste on the bottom.
5. Layer half of the sliced eggplant over the tomato paste, followed by half of the sun-dried tomato mixture, half of the mozzarella, and half of the provolone. Sprinkle with salt, pepper, and half of the fresh basil.
6. Repeat the layering process with the remaining ingredients, finishing with a layer of mozzarella and provolone on top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
9. Let it cool for a few minutes before serving. Garnish with the remaining fresh basil.