Slammin Jammin Parmigiana
Get ready to elevate your comfort food game with Slammin Jammin Parmigiana, a bold twist on the classic eggplant parmigiana recipe! This dish combines golden, crispy breaded eggplant slices with layers of melted mozzarella, rich tomato sauce, and—here's the jam—an unexpected hint of sweet strawberry jam for a perfect balance of savory and sweet flavors. Enhanced with Italian seasoning and crowned with fresh basil, this cheesy bake is a crowd-pleasing dinner option that's easy to assemble and irresistibly indulgent. Ideal for weeknight dinners or special occasions, this unique recipe puts a creative, mouthwatering spin on traditional Italian cuisine. Try it and watch your family come back for seconds!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese (grated)
- 0.5 cup Olive oil
- 16 ounces Mozzarella cheese (sliced)
- 3 cups Tomato sauce
- 2 tablespoons Strawberry jam (or your preferred jam flavor)
- 1 tablespoon Italian seasoning
- 0.25 cup Fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and sprinkle each side with salt. Let them sit for 20 minutes to release excess moisture, then pat them dry with a paper towel.
Set up a dredging station: place flour in one shallow bowl, beat the eggs in a second shallow bowl, and combine breadcrumbs with the Parmesan cheese in a third shallow bowl.
Dredge each eggplant slice in flour, dip into the beaten eggs, and coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
Preheat your oven to 375°F (190°C).
In a small bowl, mix the tomato sauce with the strawberry jam and Italian seasoning until well combined.
Spread a thin layer of the tomato sauce mixture on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Top the eggplant layer with a portion of the mozzarella slices and more tomato sauce. Repeat the layering process (eggplant, mozzarella, sauce) until all ingredients are used, finishing with mozzarella on top.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
5436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1072 mg | 358% | |
| Sodium | 17281 mg | 751% | |
| Total Carbohydrate | 386.5 g | 141% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 88.6 g | ||
| Protein | 265.1 g | 530% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 6275 mg | 483% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3198 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
