Description
Ina Garten’s roasted eggplant parmesan elevates classic Italian comfort with a lighter, crisp twist. Layers of golden eggplant, rich marinara, and melted cheeses create a Mediterranean masterpiece you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 1.1 kg (2.5 lbs) eggplant, unpeeled, halved lengthwise, and sliced 6-8 mm (¼–⅓ inch) thick
- 450 g fresh buffalo mozzarella, thinly sliced
- 225 g garlic and herb goat cheese
- 150 g (1.5 cups) freshly grated italian Parmesan
- 700 g marinara sauce
Seasonings and Herbs:
- 1 tablespoon dried oregano
- 1.5 tablespoons kosher salt
- 1.5 teaspoons freshly ground black pepper
- 4 garlic cloves, minced
- ¼ cup fresh basil or parsley, chopped
Oils and Additional Ingredients:
- 180 ml (¾ cup) good olive oil
- 60 ml (¼ cup) good olive oil
- 130 g (1.3 cups) fresh breadcrumbs
- 1 teaspoon salt
Instructions
- Prepare the oven by positioning three racks evenly and heating to 200°C (400°F), ensuring uniform temperature distribution.
- Transform eggplant slices into a culinary canvas by meticulously arranging them across three baking sheets in a single, precise layer. Lavish both surfaces with a generous olive oil brush, then sprinkle with aromatic oregano, delicate salt, and freshly ground black pepper.
- Initiate the roasting process by placing eggplant trays in the heated oven. After 15 minutes, carefully flip each slice and rotate the trays to guarantee even caramelization. Continue baking for an additional 10 minutes until the eggplant achieves a tender, golden texture. Maintain the oven’s temperature.
- Craft the layered masterpiece in a 25×35×5 cm (10×14×2-inch) ceramic baking dish. Commence with a foundational spread of one-third marinara sauce, followed by a harmonious arrangement of one-third roasted eggplant, fragrant basil leaves, creamy mozzarella, tangy goat cheese, and nutty Parmesan. Repeat this symphony of flavors twice, culminating with a Parmesan crown.
- Elevate the topping by pulsing breadcrumbs, minced garlic, and fresh basil in a food processor. Introduce a drizzle of olive oil and a pinch of salt, blending until a cohesive mixture forms. Distribute this aromatic crumb layer evenly across the dish’s surface.
- Return the assembled dish to the oven, allowing it to bake for 45-50 minutes. Watch for the telltale signs of culinary perfection: bubbling edges and a golden-brown crust that promises delectable flavors.
- Exercise patience by allowing the dish to rest at room temperature for 10 minutes, permitting the layers to settle and the flavors to meld before presenting this gastronomic creation.
Notes
- Slice eggplant thin and consistently to guarantee uniform cooking and prevent soggy or burnt sections.
- Sprinkle salt on eggplant slices and let them rest for 30 minutes to draw out moisture, which reduces bitterness and improves texture.
- Opt for premium marinara sauce with rich tomato flavor, selecting brands like Rao’s for restaurant-quality taste without extensive preparation.
- Grate Parmesan and tear fresh mozzarella moments before assembling to ensure maximum melting and creamy consistency.
- Toast breadcrumbs with chopped herbs like basil and parsley to create a crispy, fragrant topping that elevates the entire dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 284g)
- Calories: 280
- Sugar: 9g
- Sodium: 590mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 25mg