Ina Garten Roasted Eggplant Parmesan Recipe
If you love comfort food that feels light and fresh, this Ina Garten Roasted Eggplant Parmesan Recipe is perfect for you. It is rich, cheesy and full of flavor without being greasy.
Ingredients
- 2 large eggplants sliced into rounds
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ cup fresh basil leaves
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
Slice the Eggplant
- Wash the eggplants well and slice them into even rounds. Even slices help the eggplant cook evenly.
Season the Eggplant
- Place slices on a baking sheet. Brush with olive oil. Sprinkle salt, pepper and garlic powder.
Roast the Eggplant
- Bake at 400°F for 25 minutes. Flip halfway. The slices should look golden and soft.
Warm the Sauce
- Heat marinara sauce in a pan. Add dried oregano. Stir gently to boost flavor.
Start Layering
- Spread some sauce in a baking dish. Add roasted eggplant, mozzarella, Parmesan and basil.
Repeat the Layers
- Repeat the layers until ingredients finish. End with a thick cheese layer on top.
Bake the Dish
- Bake for 20 minutes. The cheese should melt and bubble nicely.
Rest and Serve
- Let the dish rest for ten minutes. This helps it set before serving.
Notes
- Slice eggplant evenly for best texture.
- Roast eggplant fully to avoid sogginess.
- Use good quality marinara sauce.
- Add fresh basil for fresh flavor.
- Let the dish rest before cutting.