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Oven-Roasted Eggplant Parmesan

A heartwarming dish that features layers of tender, crispy eggplant and rich homemade tomato sauce, perfect for family gatherings and special occasions.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Homemade Tomato Sauce
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • a pinch of sugar (optional, to balance acidity)
For the Eggplant Parmesan
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 cup breadcrumbs (preferably whole wheat for added nutrition) For a gluten-free version, substitute breadcrumbs with ground almonds or gluten-free breadcrumbs.
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet lined with parchment paper. Lightly sprinkle with salt and allow them to sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Roasting the Eggplant
  1. Drizzle olive oil over the eggplant slices and toss to coat. Spread the slices evenly on the baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Making the Tomato Sauce
  1. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
  2. Add the crushed tomatoes, oregano, basil, salt, and pepper. Allow the sauce to simmer on low heat for 15-20 minutes until thickened.
Assembling the Eggplant Parmesan
  1. In a baking dish, start with a layer of the homemade tomato sauce. Follow with a layer of roasted eggplant slices, sprinkle with 1/3 of the mozzarella and a 1/4 of the Parmesan cheese. Repeat the layers, finishing with a layer of sauce topped with the remaining mozzarella and Parmesan.
Baking
  1. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is bubbly and golden brown.
Serving
  1. Allow the Eggplant Parmesan to cool for about 10 minutes before slicing. This helps the layers set, making it easier to serve.

Notes

Don’t Skip the Salting Process: Salting the eggplant helps reduce bitterness and makes for a creamier texture. Cheese Options: Mix it up by using different types of cheeses such as provolone or fontina for a unique flavor twist. Make Ahead: You can prepare the dish ahead of time, assembling it a day before and refrigerating. Just add a few extra minutes to the baking time if baking from cold. Storage and Reheating: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.