Roasted Eggplant Parmesan
A comforting Italian-inspired dish with roasted eggplant, marinara sauce, and layers of melted cheese.
Ingredients
For the Eggplant
- 2 large eggplants Cut into 1/2-inch thick rounds
- Salt Salt For drawing out moisture
- Olive oil Olive oil For brushing on eggplant slices
For the Assembly
- 2 cups marinara sauce For layering
- 2 cups shredded mozzarella cheese For topping
- 1 cup grated Parmesan cheese For topping
- Fresh basil leaves Fresh basil leaves For garnishing
- 1 teaspoon dried oregano For seasoning
- Black pepper to taste For seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplants thoroughly to remove excess salt and moisture.
- Brush both sides of the slices with olive oil and place them on a baking sheet.
- Roast for about 25-30 minutes, flipping halfway, until golden brown.
Assembly and Baking
- In a baking dish, spread a thin layer of marinara sauce.
- Layer some roasted eggplant slices, followed by mozzarella and Parmesan. Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Bake in the oven for 30 minutes, or until the cheese is bubbling and golden.
Serving
- Let cool for a few minutes, garnish with fresh basil and oregano, and serve.
Notes
Serve warm as a satisfying vegetarian main course. Pair it with toasted Italian bread. Add fresh basil leaves and extra grated Parmesan just before serving for a bright finish. Store leftovers in an airtight container in the refrigerator.