If you’re looking for a comforting Italian dish with less oil and more flavor, Ina Garten’s Roasted Eggplant Parmesan is a perfect choice. Instead of frying, the eggplant is roasted until golden, then layered with marinara, mozzarella, and Parmesan for a lighter yet deeply satisfying version of this classic recipe.

What Is Ina Garten’s Roasted Eggplant Parmesan?

This dish features sliced eggplant roasted in the oven rather than fried, layered with rich tomato sauce, fresh mozzarella, Parmesan, and basil, then baked until bubbly and golden. It’s Ina’s streamlined version—less greasy, beautifully balanced, and packed with robust flavor.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Roasted Eggplant Parmesan

Roasted, not fried – Less oil but still crispy and flavorful
Comforting and cheesy – Classic Italian flavor without the heaviness
Vegetarian-friendly – A meatless meal everyone will love
Easy to prepare ahead – Assemble and bake when ready
Perfect for leftovers – Tastes even better the next day
Elegant and rustic – Great for family dinners or guests
Customizable – Add herbs, breadcrumbs, or your favorite sauce

Ingredients Needed to Make Ina Garten’s Roasted Eggplant Parmesan

2 medium eggplants, sliced ½-inch thick
Olive oil, for brushing
Kosher salt and black pepper
4 cups good-quality marinara sauce (store-bought or homemade)
12 ounces fresh mozzarella, sliced
¾ cup freshly grated Parmesan cheese
½ cup panko breadcrumbs (optional, for topping)
2 tablespoons chopped fresh basil, plus more for garnish

Instructions to Prepare Ina Garten Roasted Eggplant Parmesan

Step 1: Preheat and Prepare the Eggplant

Preheat oven to 400°F (200°C).
Line baking sheets with parchment paper. Arrange eggplant slices in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.

Step 2: Assemble the Dish

Lower oven temperature to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of roasted eggplant slices, followed by more sauce, a few slices of mozzarella, a sprinkle of Parmesan, and chopped basil. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and a final layer of Parmesan.

Step 3: Add Optional Topping

For extra texture, mix panko breadcrumbs with a tablespoon of olive oil and sprinkle over the top layer of cheese.

Step 4: Bake the Eggplant Parmesan

Cover loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes, until the cheese is bubbling and lightly browned.

Step 5: Cool and Serve

Let rest for 10 minutes before slicing. Garnish with extra basil and serve warm.

What to Serve With Eggplant Parmesan

Spaghetti or angel hair pasta – A classic pairing
Garlic bread or focaccia – To soak up the sauce
Green salad with balsamic vinaigrette – Fresh contrast
Steamed broccoli or roasted vegetables – Balanced plate
Polenta or risotto – For a hearty Italian side
Chilled white or red wine – Complements the richness
Crisp arugula with lemon – Peppery and refreshing

Expert Tips for Mastering the Recipe

Roast the eggplant thoroughly – Ensures it holds up in layers
Use fresh mozzarella – Creamier melt and better flavor
Salt eggplant before roasting (optional) – Reduces bitterness
Let it rest before cutting – Helps set the layers
Use homemade marinara for deeper flavor – Or enhance store-bought with garlic and herbs
Toast breadcrumbs first (if using) – For golden crunch
Grate Parmesan fresh – Melts better and tastes richer

Variations of the Recipe

Add spinach or kale between layers – Boosts greens
Use ricotta in layers – For a lasagna-style twist
Include sautéed mushrooms or zucchini – Extra vegetables
Make it spicy – Add crushed red pepper to the sauce
Top with burrata or fontina – For ultra creaminess
Use gluten-free breadcrumbs – For dietary needs
Drizzle with pesto before serving – For added freshness

How to Store Leftovers

Cool completely before storing – Prevents moisture buildup
Refrigerate in an airtight container – Keeps fresh up to 4 days
Wrap individual portions – For easy meal prep
Freeze for up to 2 months – Use freezer-safe containers
Label and date containers – Track freshness
Store without fresh garnish – Add after reheating
Reheat before serving – Best enjoyed warm

How Do I Reheat Ina Garten’s Eggplant Parmesan?

Oven method: Cover and bake at 350°F for 15–20 minutes
Microwave: Reheat slices for 2–3 minutes until hot
Stovetop (covered skillet): Heat on low with a splash of water
Top with extra Parmesan or herbs before serving – Restores freshness
Avoid overheating – Keeps cheese from becoming rubbery
Pair with fresh salad or toast – Completes the meal
Let rest after reheating – Holds shape when serving

Nutritional Value (per serving, based on 6 servings)

Calories: 360
Protein: 18g
Carbohydrates: 20g
Fat: 24g
Fiber: 6g
Sugar: 7g
Sodium: 620mg

FAQs

Can I make Ina Garten’s eggplant parmesan ahead of time?

Yes, you can assemble the entire dish a day in advance, cover it, and refrigerate. Bake just before serving for the best texture and flavor.

Why roast eggplant instead of frying for eggplant parmesan?

Roasting reduces oil absorption and yields a lighter, less greasy dish while still delivering rich, caramelized flavor and a tender texture.

What type of cheese works best in this eggplant parmesan?

Fresh mozzarella and grated Parmesan are ideal. Mozzarella provides creamy melt, while Parmesan adds salty, nutty depth.

Can I freeze roasted eggplant parmesan?

Yes, after baking and cooling completely, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Final Words

Ina Garten’s Roasted Eggplant Parmesan is a healthier, fresher take on a beloved Italian classic. Roasting instead of frying keeps the dish lighter, while still delivering rich tomato flavor, creamy cheese, and a satisfying texture. It’s simple enough for weeknights, but impressive enough for guests.