Ina Garten Roasted Eggplant Parmesan Recipe
If you love cheesy and comforting dinners, this Ina Garten roasted eggplant parmesan recipe is perfect for you. It is rich, crispy and full of flavor.
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup Italian breadcrumbs
- 2 tablespoons fresh parsley
- Cooking spray
Instructions
Prepare the Eggplant
- Wash the eggplants carefully. Slice them into thick rounds. Sprinkle salt over slices and rest for fifteen minutes.
Dry the Eggplant
- Use paper towels to remove extra moisture from eggplant slices. This step keeps the eggplant from becoming soggy.
Heat the Oven
- Preheat your oven to 425 degrees Fahrenheit. Line baking sheets with parchment paper and lightly spray with cooking spray.
Season the Eggplant
- Brush olive oil on both sides of eggplant slices. Sprinkle black pepper evenly over all the slices.
Roast the Eggplant
- Place slices on baking sheets in one layer. Roast for twenty minutes until golden and soft inside.
Flip the Slices
- Turn eggplant slices halfway during roasting. This helps both sides cook evenly and become slightly crispy.
Start the Sauce
- Heat one tablespoon olive oil in a saucepan. Add chopped onions and cook until soft and lightly golden.
Add Garlic
- Mix minced garlic into onions. Cook for one minute until fragrant but not dark brown.
Make Tomato Sauce
- Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Stir well and simmer fifteen minutes.
Prepare the Baking Dish
- Spread a small amount of sauce inside the baking dish. This prevents sticking and adds extra flavor.
Add First Eggplant Layer
- Place roasted eggplant slices over the sauce. Cover the bottom evenly without overlapping too much.
Add Cheese and Breadcrumbs
- Sprinkle mozzarella, parmesan and breadcrumbs over eggplant slices. Add enough cheese for rich and creamy layers.
Repeat the Layers
- Continue layering sauce, eggplant, cheese and breadcrumbs until all ingredients are used completely.
Finish the Top
- Add extra parmesan cheese on top layer. This creates a beautiful golden crust while baking.
Bake the Dish
- Bake uncovered for thirty minutes. The cheese should bubble and turn golden brown on top.
Rest Before Serving
- Let the dish rest for ten minutes after baking. This helps layers stay firm while serving.
Garnish and Enjoy
- Sprinkle fresh parsley over the top before serving. Enjoy warm with salad, pasta or garlic bread.
Notes
- Choose firm eggplants with shiny skin for best texture.
- Salt the eggplant before roasting to remove bitterness.
- Use fresh parmesan cheese for richer flavor.
- Add spinach between layers for extra vegetables.
- Use panko breadcrumbs for extra crunch.
- Add ricotta cheese for creamier texture.
- Fresh basil leaves add wonderful flavor.
- Avoid too much sauce or layers may become watery.
- Let the dish cool slightly before slicing neatly.
- Serve with crusty bread for a complete meal.