Traditional Parmigiana di Melanzane

This classic Parmigiana di Melanzane features layers of tender eggplant, sun-dried tomatoes, and rich mozzarella cheese, all baked to perfection. Enhanced with garlic and fresh basil, this dish is a comforting and flavorful vegetarian option that meets Whole30, sugar-free, and egg-free dietary requirements. It's a delightful way to enjoy traditional Italian flavors in a wholesome manner.

Ingredients:

• 2 medium eggplants, sliced
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1/2 cup fresh basil leaves, chopped
• 1 cup 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. Slice the eggplants into 1/4-inch thick rounds. Sprinkle 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 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes. Stir in the tomato paste and season with salt and pepper. Remove from heat.
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 remaining tomato mixture, half of the mozzarella, and half of the provolone cheese. Sprinkle with half of the fresh basil.
6. Repeat the layering process with the remaining ingredients, finishing with a layer of cheese on top.
7. Drizzle the remaining tablespoon of olive oil over the top layer of cheese.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
9. Let the dish cool for a few minutes before serving. Garnish with additional fresh basil if desired.