Roasted Eggplant Parmesan

Dish of Roasted Eggplant Parmesan
Prep Time
1h 45 min
6 servings

Jarred marinara sauce is the secret to Ina’s comforting roasted eggplant dish.



2 ½
lb(s) eggplant, unpeeled, halved lengthwise, and sliced ¼ to ⅓ inch thick
cup good olive oil
Tbsp dried oregano
Kosher salt and freshly ground black pepper
1 24
oz jar marinara sauce, such as Rao's
cup julienned fresh basil leaves
lb(s) fresh buffalo mozzarella, thinly sliced
oz garlic and herb goat cheese, such as Montrachet
1 ½
cups freshly grated Italian Parmesan cheese

For the Topping

1 ⅓
cups fresh bread crumbs from a country loaf
garlic cloves, minced
cup chopped fresh basil or parsley leaves
cup good olive oil


Step 1

Preheat the oven to 400ºF and arrange three racks evenly spaced.

Step 2

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 ½ Tbsp salt and 1 ½ tsp pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400ºF.

Step 3

In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

Step 4

For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the ¼ cup olive oil and 1 tsp salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

Step 5

Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

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