Parmigiana di Melanzane

This classic Parmigiana di Melanzane features layers of tender eggplant, rich sun-dried tomatoes, and a medley of cheeses, all baked to perfection. The dish is infused with garlic and fresh basil, creating a delightful combination of flavors that is both comforting and satisfying. It meets vegetarian, sugar-free, egg-free, and Whole30 dietary requirements, making it a wholesome choice for any meal.

Ingredients:

• 2 medium eggplants, sliced
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil, chopped
• 1 cup Mozzarella cheese, diced
• 1 cup sliced Provolone cheese, diced
• 1/2 cup tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°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 sliced eggplants to the skillet, season with salt and pepper, and cook until they are tender and lightly browned, about 5-7 minutes per side. Remove from heat.
4. In a baking dish, spread a thin layer of tomato paste on the bottom. Layer half of the cooked eggplant slices over the tomato paste.
5. Spread half of the chopped sun-dried tomatoes over the eggplant, followed by half of the diced Mozzarella and Provolone cheeses. Sprinkle with half of the chopped basil.
6. Repeat the layers with the remaining ingredients: eggplant, sun-dried tomatoes, cheeses, and basil.
7. Finish with a final layer of tomato paste on top and a sprinkle of any remaining cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.