Roasted Eggplant Parmesan

  4.5 – 124 reviews  • High Fiber
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

  1. 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
  2. 3/4 cup good olive oil
  3. 1 tablespoon dried oregano
  4. Kosher salt and freshly ground black pepper
  5. 1 (24-ounce) jar marinara sauce, such as Rao’s
  6. 1/2 cup julienned fresh basil leaves
  7. 1 pound fresh buffalo mozzarella, thinly sliced
  8. 8 ounces garlic and herb goat cheese, such as Montrachet
  9. 1½ cups freshly grated Italian Parmesan cheese
  10. 1 1/3 cups fresh bread crumbs from a country loaf
  11. 4 garlic cloves, minced
  12. 1/4 cup chopped fresh basil or parsley leaves
  13. 1/4 cup good olive oil

Instructions

  1. Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Shelley Mack
So delicious. Definitely a keeper
Lindsey Hernandez
Absolutely delicious! I would make it all over again!
Kimberly Wang
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
Melissa Baker
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?
Michael Holder
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!!
Nicholas Fernandez
I’m
Kristin Robbins
Awesome! Family loved it and so did I! Will definitely make again.
Thank you Ina!
Anthony Torres
Quick question. If I want to freeze this, should I do it before or after baking for best results?
Danielle Pena
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!!
Zachary Dennis
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.

 

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