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Eggplant Parmesan with Harissa and Tomato Sauce

This dish features sliced eggplant that is breaded and fried until golden, layered with a spicy harissa-infused tomato sauce, and topped with melted cheese. The final dish has a crispy exterior with tender interior slices, beautifully coated with vibrant sauce and bubbling cheese on top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/4-inch rounds
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 1.5 cups breadcrumb preferably seasoned
  • 2 tbsp harissa paste adjust for spice level
  • 2 cups tomato sauce preferably homemade or high-quality store-bought
  • 2 cloves garlic minced
  • 1 splash red wine optional
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp olive oil for frying

Equipment

  • Chef's knife
  • Cutting board
  • Shallow bowls
  • Frying pan
  • Baking dish
  • Oven

Method
 

  1. Slice the eggplants into 1/4-inch rounds and set them aside.
  2. Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with seasoned breadcrumb.
  3. Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally coat evenly with the seasoned breadcrumb. Set aside on a tray.
  4. Heat olive oil in a frying pan over medium heat until shimmering. Carefully place breaded eggplant slices in the pan and fry until golden brown on both sides, about 3-4 minutes per side. Transfer to paper towels to drain excess oil.
  5. In a small saucepan, heat a little olive oil and sauté the minced garlic until fragrant, about 30 seconds. Add the tomato sauce, harissa paste, and red wine, simmering gently for 10 minutes to develop the flavors.
  6. Preheat your oven to 375°F (190°C). Spread a thin layer of the spicy tomato sauce evenly over the bottom of a baking dish.
  7. Arrange a layer of fried eggplant slices over the sauce, then spoon more sauce over the top, ensuring each piece is coated well.
  8. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the layered eggplant and sauce.
  9. Place the assembled dish in the oven and bake for about 20 minutes, until the cheese is bubbly and golden.
  10. Remove from the oven and let it sit for 5 minutes to set. Garnish with fresh basil if desired, then serve hot.

Notes

For extra flavor, add a sprinkle of red pepper flakes to the sauce or a drizzle of good quality olive oil just before serving.