Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!
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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
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
For the Topping:
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
Directions
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.
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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
33 Comments
Anyone tried this? It looks too soupy
I made this and I am NEVER frying eggplant again – it was delicious.
I tried it with the oven, but 25 min is not enough, when you cut the eggplant as thick as she does. Mine took much longer, and it still became all soggy. I hate frying, but for this dish I think it's the best way.
just one definition: HORRIBLE !!!
Eggplants should be fried, not baked in the oven. Putting the basil in the oven makes it very bitter.
The idea of putting bread, basil and garlic on top of the parmigiana is ridiculous and absolutely wrong.
never seen such a horrible execution of such a simple and easy recipe.
Her version with goat cheese and breadcrumbs does not look appealing. This dish should be left to the experts like Lidia or Nonna Gina👍
Why does she feel the need to say how it tastes right after putting it in her mouth? Why not chew it, finish the bite then tell us? She's already tasted it many times before. Lolll. No need to rush and give a reply
Where di you learn whow to cook at jonh son wells
Beware! Made this at home and it was WAY TOO SALTY. I could feel my arteries harden as I ate it. Still delicious though 🙂 But definitely cutting back on the salt next time.
Sauce out of a jar….never.
I made it and it turned out great! Soo, sooo good!
Ummmm no let that cool first damn and didnt even take the moisture out the eggplant
If you cut your eggplant rounds approximately half inch thick brush with Hellmann’s/best foods mayonnaise dip in breadcrumbs, Sprinkle with salt, pepper, basil, oregano place in a 400° oven on a sheet pan for 25 to 30 minutes till golden, it’s perfect not oily just perfect. And you don’t even have to flip them! ❤️
Roasted is healthier!
Making this for supper for the third time. It's so easy and delicious! I always end up with extra topping which I use on top of macaroni and cheese.
Eggplant looks a bit slippery…gonna try the fried route
I've made it that way before, but didn't use the crumb topping… that would definitely make the dish!!!
Too much oil! Too mushy!
You don’t presalt eggplant?
If only i havent tried making my own salsa and cant stand store bought brands now.
Certain delicious certainly a looooooooooong ordeal to prepare.
I make this as a leftover from making Meatball Sandwiches. I season up the Marinara then add the Meatballs and simmer. Then a day or two later, I'll use that Meatball simmered sauce to make this, if there's a meatball or two left I'll break them up and add between the layers. I also prefer to use a little Ricotta rather than Mozzarella.. just my choice.
This recipe has made making eggplant Parmesan a much less daunting task. No frying, no breading mess. It’s delicious this way, was a big hit at parties. Thanks Ina you’re a genius!
Be careful with the SALT! This is amazing delicious!!! But use very little salt Bc the Parmesan and goat cheese are already salty!!!! Other than the salt this is hands down the best egg plant parm! Also cut egg plant thicker about 1/2” (this advice is coming from a salt lover!)
Why is everything she cooks so damn perfect!
Absolutely delicious, highly recommend, my whole family devoured this and they normally need some form of carbohydrate but on this occasion I added fresh watercress and crusty baguette which was only for wiping your plate clean in an extremely satisfying finish to a lovely lunch in the sun! Thank you Ina
Looks absolutely delicious 😋
Love the idea of the topping!
I just made this recipe yesterday and it was a hit! Thank you very much Ina 🙏
Turned out really great! I used panko breadcrumbs on top. Definitely making this again! Thanks Ina!!
I made this recipe three days ago… the ony alteration I made was to add browned and drained mild Italian sausage to the maranara. It was AMAZING!!!! This one is definitely in my repertoire from now on!
Thank you! I have this in the oven now! So easy and it looks soooo good!
sorry….. not digging the jarred sauce. eggplant parm doesnt typically require much seasoning to the tomatos.
I didnt believe that such a simple recipe would be so delicious, but i just made it and it was mouth-wateringly good. I had it over angel hair and absolutely recommend 👌👌👌