Roasted Eggplant Parmesan is a culinary celebration, with layers of golden, roasted eggplant nestled between rich, tangy tomato sauce and bubbling cheese. With a total cooking time of about two hours, this dish is a perfect blend of textures and flavors that creates a comforting and satisfying meal. The secret to its success lies in the careful roasting of the eggplant, which enhances its flavor while keeping it tender.
This recipe is perfect for anyone looking to impress guests at a dinner party or wanting a hearty family meal. It’s ideal for a weekend gathering or a cozy weeknight dinner. Make-ahead tip: the eggplant can be roasted a day in advance and stored in the fridge until you’re ready to assemble and bake.
Why You’ll Love This Recipe
- The roasting process creates a caramelized flavor in the eggplant.
- Layers of gooey cheese add a satisfying creaminess.
- The homemade sauce brings a fresh taste compared to store-bought versions.
- It’s a hearty dish that can easily be made vegetarian-friendly.
What You’ll Need
Gather your ingredients before you begin cooking.
For the Sauce
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, smashed and peeled
- 1 (28-ounce) can whole tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt
- Freshly ground black pepper, to taste
For the Eggplant
- About 3 lbs medium eggplants, sliced crosswise into ½ inch slices
- Kosher salt, for salting the eggplant
- Extra-virgin olive oil, for drizzling
For Assembly
- 2 cups shredded full-fat mozzarella
- Grated Pecorino Romano, to taste
- Freshly ground black pepper, to taste
- Handful fresh basil leaves, torn
Use low-sodium canned tomatoes for less saltiness.
Substitutions & Swaps
- Olive oil can be replaced with avocado oil.
- Pecorino Romano can be swapped for Parmesan.
- Use gluten-free breadcrumbs for a crunchier topping.
- Fresh basil can be replaced with dried basil.
How to Make It
Start creating this delicious dish with these simple steps.
1. Layer eggplant
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.
2. Preheat oven
Preheat the oven to 425° Fahrenheit.
3. Prepare sauce
In a medium saucepot, add the olive oil and smashed garlic. Warm over medium-low heat until fragrant, about 3 minutes. Pour in the canned tomatoes, breaking them up with a wooden spoon. Add oregano, ½ teaspoon salt, and black pepper. Bring to a gentle simmer and cook for about 30 minutes until thickened, adjusting seasonings as necessary.
4. Roast eggplant
Transfer the salted eggplant slices to paper towels and blot to remove excess moisture. Rinse and dry the baking sheets, drizzling about 3 tablespoons of olive oil on each. Layer the eggplant slices in a single layer on each sheet, drizzling with 2 more tablespoons of olive oil. Roast for about 15 minutes until browned, flip the slices, and roast for another 10 minutes until browned on the second side. Repeat until all eggplant is roasted.
5. Lower oven temperature
Reduce the oven temperature to 350°F.
6. Layer the dish
In a 2 or 3-quart baking dish, ladle some sauce to cover the bottom. Add a single layer of eggplant, followed by more sauce, mozzarella, a tablespoon of Pecorino, and a few grinds of black pepper. Top with torn basil leaves and repeat layers until all eggplant is used.
7. Final layer
Top the final layer with ⅓ cup tomato sauce, mozzarella, and grated Pecorino. Drizzle with extra-virgin olive oil. Reserve any extra sauce for later use.
8. Bake
Bake uncovered for about 30-40 minutes until hot, bubbly, and the cheese is melted and browned in spots. Monitor closely after 30 minutes.
9. Broil for color (optional)
If you’d like a golden top, run the dish under the broiler for a few minutes, watching closely to avoid burning.
10. Rest and serve
Remove from the oven and let rest for about 10 minutes before serving. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freezes well for up to 3 months.
Reheat: Bake at 350°F for 20-25 minutes.
Tips for Best Results
- Choose eggplants that feel heavy for their size for best flavor.
- Make sure to thoroughly blot water from the eggplant after salting to avoid sogginess.
- Adjust sauce thickness by simmering longer if necessary.
- Let rest before slicing to maintain layers.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Pair with crusty bread to soak up the sauce.
- Enjoy with a glass of red wine for a nice complement.
