Traditional Parmigiana di Melanzane

This classic Parmigiana di Melanzane features layers of tender eggplant, rich marinara sauce, and a blend of creamy mozzarella and provolone cheeses. Baked to perfection, this dish is a comforting vegetarian delight that is both satisfying and wholesome. It meets dietary requirements as it is vegetarian, sugar-free, egg-free, and Whole30 compliant.

Ingredients:

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

Instructions:

1. Preheat your 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, seasoning with salt and pepper. Cook until the eggplants are tender and slightly browned, about 5-7 minutes. Remove from heat.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the cooked eggplant slices over the sauce.
5. Spread half of the remaining marinara sauce over the eggplant, then sprinkle half of the mozzarella and provolone cheeses on top.
6. Add the chopped fresh basil and dollop half of the tomato paste over the cheese.
7. Repeat the layers with the remaining eggplant, marinara sauce, and cheeses, finishing with a final layer of cheese on top.
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 the dish rest for 10 minutes before serving. Garnish with additional fresh basil if desired.