Print

Ina Garten Roasted Eggplant Parmesan

Ina Garten Roasted Eggplant Parmesan
Print Recipe

This vegetarian dish consists of thinly sliced eggplant, roasted instead of fried, and layered with homemade tomato sauce, fresh mozzarella, and Parmesan cheese. Baking it all together creates a bubbling, golden, cheesy delight with perfectly tender eggplant.

Ingredients

Scale

For the Eggplant:

  • 2 large eggplants, cut into ½-inch-thick slices
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (if needed)
  • Salt and black pepper to taste
  • ¼ cup fresh basil, chopped

For Assembling:

  • 8 ounces fresh mozzarella, sliced
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs (for extra crispiness, optional)
  • 2 tablespoons fresh basil, for garnish

Instructions

Step 1: Roast the Eggplant

  • Preheat the oven – Set to 400°F (200°C).
  • Prepare the eggplant – Arrange slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
  • Roast until golden – Bake for 20-25 minutes, flipping halfway through, until tender and slightly golden.

Step 2: Make the Tomato Sauce

  • Sauté the aromatics – In a saucepan, heat olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
  • Simmer the sauce – Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 20 minutes until thickened. Stir in fresh basil before using.

Step 3: Assemble the Eggplant Parmesan

  • Prepare the baking dish – Lightly grease a 9×13-inch baking dish.
  • Layer the ingredients – Spread a thin layer of tomato sauce at the bottom. Arrange a layer of roasted eggplant, followed by mozzarella slices, a sprinkle of Parmesan, and more sauce. Repeat until all ingredients are used, finishing with a layer of sauce and cheese.
  • Add breadcrumbs (optional) – Sprinkle panko breadcrumbs over the top for extra crispiness.

Step 4: Bake Until Golden and Bubbly

 

  • Bake at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden.
  • Garnish and serve – Let it cool for 5 minutes, then sprinkle with fresh basil before serving.

Find it online: https://inagartencooks.com/ina-garten-roasted-eggplant-parmesan-recipe/