Parmigiana di Melanzane

This classic Italian dish features layers of tender eggplant, sun-dried tomatoes, and rich mozzarella cheese, all enhanced by the aromatic flavors of garlic and fresh basil. Baked to perfection, this Parmigiana di Melanzane is a comforting, vegetarian delight that meets Whole30 and sugar-free dietary requirements, making it a wholesome choice for any meal.

Ingredients:

• 2 medium 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
• 2 cups mozzarella cheese, shredded
• 1 cup provolone cheese, diced
• 1/2 cup tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the sun-dried tomatoes and cook for another 2-3 minutes. Stir in the tomato paste and season with salt and pepper. Remove from heat and mix in the chopped basil.
5. In a baking dish, spread a thin layer of the tomato mixture on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the mozzarella and provolone cheeses.
6. Repeat the layers with the remaining eggplant, tomato mixture, and cheeses, finishing with a layer of cheese on top.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.