Homemade Harissa Eggplant Parm is a vibrant and spicy twist on the classic Italian favorite. This dish features tender, breaded eggplant slices baked to perfection, layered with a zesty harissa-infused tomato sauce and a generous sprinkle of gooey mozzarella and Parmesan cheeses. The harissa adds a delightful kick, balancing the rich and savory flavors of the cheese and tomato sauce. Finished with fresh basil and a touch of olive oil, this Harissa Eggplant Parm is a bold and comforting meal that brings a new level of excitement to a traditional recipe.
Ingredients:
- 2 large eggplants
- Salt (for sweating the eggplants)
- 1/4 cup olive oil• 1 cup harissa sauce (store-bought or homemade)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup chopped fresh basil (optional)
- Freshly ground black pepper (to taste)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Eggplants:
o Slice the eggplants into 1/4-inch thick rounds.
o Sprinkle salt on both sides of each eggplant slice and place them in a colander. Let them sit for 30 minutes to draw out excess moisture and bitterness.
o Rinse the eggplant slices under cold water and pat them dry with paper towels. - Bread and Fry Eggplants:
o Set up a breading station: - Place flour in a shallow dish.
- Beat the eggs in another shallow dish.
3.o Dredge each eggplant slice in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
o Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Transfer them to a paper towel-lined plate to drain excess oil. - Prepare the Baking Dish:
o Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. - Assemble the Dish:
o Layer the eggplant slices over the marinara sauce.
o Spread a thin layer of harissa sauce over the eggplants.
o Sprinkle with mozzarella cheese and a bit of Parmesan cheese.
o Repeat the layers, finishing with a layer of cheese on top. - Bake:
o Cover the dish with aluminum foil and bake for 30 minutes.
o Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. - Garnish and Serve:
o Let the dish cool for a few minutes before garnishing with chopped fresh basil and freshly ground black pepper.
o Serve warm and enjoy your spicy, cheesy Harissa Eggplant Parm!Feel free to adjust the amount of harissa sauce according to your spice preference!
