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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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