why make this recipe

Roasted Eggplant Parmesan, or Parmigiana di Melanzane, is a classic Italian dish that brings comfort and flavor to any table. The combination of roasted eggplant, savory tomato sauce, and melted cheese creates a rich and satisfying meal. It’s also a great way to enjoy a hearty vegetable dish, making it suitable for both vegetarians and those looking to add more plant-based options to their diet. Plus, the leftovers are just as delicious, making it perfect for meal prep!

how to make Roasted Eggplant Parmesan

Ingredients:

2 tablespoons extra-virgin olive oil
4 garlic cloves
1 (28-ounce) can whole tomatoes
½ teaspoon dried oregano
Kosher salt
Freshly ground black pepper
About 3 pounds medium eggplants, sliced crosswise into ½ inch slices
Kosher salt
Extra-virgin olive oil
2 cups shredded full-fat mozzarella
Grated Pecorino Romano
Freshly ground black pepper
Handful fresh basil leaves, torn

Directions:

Arrange as many slices of eggplant as will fit in a single layer on a large baking sheet. Sprinkle with about 1 teaspoon of kosher salt. Continue layering and salting the slices until all the eggplant is salted. Set aside for 30 minutes.
Preheat the oven to 425° Fahrenheit.
While the eggplant is salting, prepare the sauce. Smash and peel the garlic. In a medium saucepan, heat the oil and garlic over medium-low heat until fragrant, about 3 minutes. Add the canned tomatoes and break them up with a wooden spoon. Season with oregano, ½ teaspoon salt, and a few grinds of black pepper. Let it simmer gently for about 30 minutes until slightly thickened. Taste and adjust seasonings if needed.
Transfer the eggplant slices to paper towels. Blot to remove excess moisture. Rinse and dry the baking sheets. Drizzle about 3 tablespoons of olive oil on each baking sheet. Arrange the eggplant slices in a single layer and drizzle with 2 more tablespoons of olive oil. Roast until browned, about 15 minutes. Flip and roast for another 10 minutes. Repeat until all eggplant slices are roasted.
Reduce the oven temperature to 350°F.
In a baking dish, ladle some sauce to cover the bottom. Layer eggplant slices over the sauce, top with more sauce, mozzarella, grated Pecorino, and a few torn basil leaves. Repeat the layers until all ingredients are used.
Top the final layer with about ⅓ cup tomato sauce, mozzarella, and grated Pecorino. Drizzle with extra virgin olive oil.
Bake uncovered for 30-40 minutes until hot, bubbling, and the cheese is melted and browned. Keep an eye on it around 30 minutes.
For a bronzed top, broil for a few minutes, watching closely.
Let it rest for about 10 minutes before serving. Enjoy!

how to serve Roasted Eggplant Parmesan

Serve Roasted Eggplant Parmesan warm right out of the oven. It’s great on its own or paired with a simple salad and crusty bread. You can also sprinkle extra fresh basil leaves on top for added flavor and garnish.

how to store Roasted Eggplant Parmesan

You can store leftovers in the fridge for up to 3-4 days. Allow it to cool completely, then cover tightly with plastic wrap or aluminum foil. Reheat in an oven or microwave until warmed through.

tips to make Roasted Eggplant Parmesan

Make sure to salt the eggplant to draw out excess moisture. This step helps to avoid a soggy dish.
Use fresh mozzarella for a creamier texture, or stay with shredded for easier layering.
Don’t rush the sauce; letting it simmer adds depth to the flavor.

variation (if any)

You can add layers of sautéed spinach, zucchini, or mushrooms for extra veggies. If you prefer a bit of heat, sprinkle some red pepper flakes into the sauce for a spicy kick.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can prepare it a day in advance and store it in the fridge. Just bake it right before you are ready to serve.

Q: Is it possible to make this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as it doesn’t contain any flour or bread crumbs.

Q: Can I use a different type of cheese?
A: Absolutely! You can use any cheese you prefer, like provolone or a dairy-free cheese alternative if you’re looking for a vegan option.

Roasted Eggplant Parmesan

A classic Italian dish featuring roasted eggplant, savory tomato sauce, and melted cheese, perfect for vegetarians and those seeking hearty vegetable options.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course, Vegetarian

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Ingredients

Eggplant preparation

3 pounds medium eggplants, sliced crosswise into ½ inch slices Salted to draw out moisture
2 tablespoons extra-virgin olive oil
Kosher salt Kosher salt For salting the eggplant
Freshly ground black pepper Freshly ground black pepper To taste

Tomato sauce

4 cloves garlic, smashed and peeled
1 28-ounce can whole tomatoes Canned tomatoes for the sauce
½ teaspoon dried oregano
½ teaspoon Kosher salt For seasoning

Assembly

2 cups shredded full-fat mozzarella For layering
⅓ cup grated Pecorino Romano For topping
Handful fresh basil leaves, torn For flavor and garnish

Instructions

Preparation of Eggplant

Arrange sliced eggplant in a single layer on a large baking sheet and sprinkle with kosher salt. Set aside for 30 minutes.
Preheat the oven to 425°F.

Prepare the Sauce

In a medium saucepan, heat olive oil and garlic over medium-low heat until fragrant, about 3 minutes.
Add canned tomatoes, breaking them up with a wooden spoon. Season with oregano, salt, and black pepper. Simmer gently for 30 minutes until slightly thickened.

Roasting Eggplant

Transfer eggplant slices to paper towels and blot to remove excess moisture. Rinse and dry the baking sheets. Drizzle 3 tablespoons of olive oil on each baking sheet.
Arrange eggplant slices in a single layer and drizzle with 2 more tablespoons of olive oil. Roast until browned, about 15 minutes. Flip and roast for another 10 minutes. Repeat until all slices are roasted.

Assembly and Baking

Reduce the oven temperature to 350°F.
In a baking dish, ladle some sauce to cover the bottom. Layer eggplant slices, top with more sauce, mozzarella, grated Pecorino, and basil leaves. Repeat until all ingredients are used.
Top the final layer with ⅓ cup tomato sauce, mozzarella, and grated Pecorino. Drizzle with extra virgin olive oil.
Bake uncovered for 30-40 minutes until hot, bubbling, and the cheese is melted and browned. Broil for a bronzed top if desired.
Let rest for about 10 minutes before serving.

Notes

Store leftovers in the fridge for up to 3-4 days. Cover tightly after cooling, and reheat before serving.

Keyword Comfort Food, Eggplant, Italian dish, Roasted Eggplant Parmesan, Vegetarian Recipes