| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
- 3/4 cup good olive oil
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 (24-ounce) jar marinara sauce, such as Rao’s
- 1/2 cup julienned fresh basil leaves
- 1 pound fresh buffalo mozzarella, thinly sliced
- 8 ounces garlic and herb goat cheese, such as Montrachet
- 1½ cups freshly grated Italian Parmesan cheese
- 1 1/3 cups fresh bread crumbs from a country loaf
- 4 garlic cloves, minced
- 1/4 cup chopped fresh basil or parsley leaves
- 1/4 cup good olive oil
Instructions
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 923 |
| Total Fat | 73 g |
| Saturated Fat | 27 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 42 g |
| Cholesterol | 105 mg |
| Sodium | 1519 mg |
| Serving Size | 1 of 6 servings |
| Calories | 923 |
| Total Fat | 73 g |
| Saturated Fat | 27 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 42 g |
| Cholesterol | 105 mg |
| Sodium | 1519 mg |
Reviews
So delicious. Definitely a keeper
Absolutely delicious! I would make it all over again!
In the video she says half a tablespoon of salt. First time I made this, it was way too salty and I love salt. It was almost inedible as I used the 1.5 tablespoons listed here. So they either need to change to 1.5 teaspoons or half a tablespoon. 5 stars otherwise
I’ve made this recipe at least a dozen times and it’s off the charts delicious! The last time I made it I assembled all of it the day before and stored in frig over night. I waited to put the homemade breadcrumbs until right before putting in the oven. My question is if I can assemble two days before and put in frig and then put the bread crumbs on right before baking. Will this be okay?
Ina excellence once again!! I agree with cutting the eggplant to 1/2″ slices to retain the soft, meaty texture once roasted. Do check your dish half way through cooking. My topping was golden brown early so I loosely covered with foil so the top didn’t end up black. Turned out perfect!!
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Awesome! Family loved it and so did I! Will definitely make again.
Thank you Ina!
Thank you Ina!
Quick question. If I want to freeze this, should I do it before or after baking for best results?
The family RAVED over this dish! I tweaked the recipe a tad using fresh mozzarella ’cause I didn’t have buffalo mozzarella and used panko instead of regular bread crumbs. The goat cheese is the catalyst. Fantastic!!
As with all of Ina’s recipes her base is fantastic. Here are my observations for the home cook. Much depends on you ovens and baking dishes. I have over size 30″ double ovens. By using 3 racks the bottom rack over browned being closest to the heat element, I think I’d use both ovens. The egg plant should be 1/2″ thick. Cutting the eggplant in half moons is brilliant as it is very hard to keep circular slices consistent.Two cups of bread crumbs ( a Mini baggett)is what I needed to cover the dish.
Because of goat cheese this is not an inexpensive dish but worth it!
I’d love to have company and have it ready to put in the oven to finish.
Because of goat cheese this is not an inexpensive dish but worth it!
I’d love to have company and have it ready to put in the oven to finish.