Roasted Eggplant Parmesan

A dish rooted in patience and reward. Thick slices of eggplant are gently softened, brushed with olive oil, and layered with vibrant marinara, fresh basil, and generous handfuls of mozzarella and parmesan. As it bakes, the flavors meld and deepen, filling the kitchen with the unmistakable aroma of comfort. A final blanket of garlicky, herb studded breadcrumbs bakes into a crisp, golden crust, sealing in every saucy, cheesy layer beneath.

Video

Ingredients

• 4 large unpeeled eggplants sliced to ¼ inch thick

• ¾ cup of olive oil

• 1 tablespoon of dried oregano

• Kosher salt and freshly ground black pepper

• 1 24-ounce jar of marinara sauce

• ½ cup of julienned fresh basil leaves

• 1 pound of fresh shredded mozzarella cheese

• 1 ½ cups of freshly grated parmesan cheese

  For the topping

• 1 ½ cups of fresh bread crumbs

• 4 garlic cloves, minced

• ¼ cup of chopped fresh basil or parsley leaves

• ¼ cup of olive oil

Steps

1. Preheat oven to 400 degrees and start to boil water in a large stock pot

2. Place sliced eggplant in a large stock pot of boiling water until tender

3. Remove the eggplant and cool, brush both sides with olive oil and sprinkle salt and pepper

4. In a 10x14 baking dish spread a layer of marinara sauce and arrange the eggplant on top

5. Scatter the parsley or basil, cover the eggplant with the mozzarella and parmesan cheese

6. Repeat the layers starting with marinara and ending with the parmesan cheese

   For the topping

7. Place the bread crumbs, garlic and basil or parsley in a food processor

   Add ¼ cup of olive oil and 1 teaspoon of salt and pulse to moisten the crumbs spread evenly over the dish

8. Bake for 45 or 50 minutes until bubbling and golden brown