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Roasted Eggplant Parmesan

Do you guys ever have those days where you just feel like you’re super productive and on a roll and just know that you’re kickin’ butt and knocking things off that to-do list?
 
Well, today is not that day.
 
But I do have a recipe that I’m extra excited about!
 
 
This Eggplant Pamesan is a slightly modified version of Jamie Oliver’s (see recipe here). As someone who puts pasta in it’s own food group, I love eggplant parmesan. Instead of breading and frying eggplant slices, the eggplant is lightly brushed with olive oil and roasted, and then layered in between homemade marinara sauce and parmigiano-reggiano and parmesan cheeses. Served over a bed of fresh pasta, this dish is so flavorful and so satisfying.
 
Here’s the recipe below:
Roasted Eggplant Parmesan
Serves 6
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Prep Time
20 min
Cook Time
1 hr 15 min
Prep Time
20 min
Cook Time
1 hr 15 min
Ingredients
  1. 3 large eggplants, cut crosswise into 1/2-inch slices
  2. Olive oil
  3. 1 large onion, finely chopped
  4. 3 large cloves garlic, thinly sliced
  5. 2 tsp dried oregano
  6. 1 tsp dried thyme
  7. 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
  8. 1 can organic tomato sauce
  9. 1 tablespoon red wine vinegar
  10. ½ cup (packed) fresh basil leaves
  11. kosher salt and freshly ground black pepper
  12. 3/4 cup freshly grated Parmigiano-Reggiano
  13. 3/4 cup freshly grated Parmesan Romano
  14. 1/2 cup Italian seasoned Panko breadcrumbs
  15. 1 tablespoon chopped fresh oregano leaves, optional
Instructions
  1. Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  2. Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and thyme and sauté another 30 seconds. Add tomatoes and their juices, as well as the sauce, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  3. Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of both cheeses, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of cheese. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top.
  4. Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Serve over a bed of spaghetti noodles.
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Your comments make my day. Thank you!

    • Jasmine says

      Thank you, Ju-Lyn!! It’s definitely doable. The actual prep work doesn’t take too much time – it’s mainly a lot of simmering and baking. I hope you like it!

      Reply

  9. FrugalHausfrau says

    What a great idea to bake the eggplant!! Frying up the eggplant is one thing I hate about this dish, and you’ve made it so healthy and gorgeous! Great recipe and mouthwatering photos!

    Reply

  12. Rhonda Sittig says

    Wow Jasmine– this looks perfect! We love eggplant and good to find a healthier version than the old fried eggplant parmesan. My mouth was watering just reading through the ingredients! Happy weekend ahead!! any plans?? I’m getting started on a quilt for my daughter’s wedding this summer– fun project! take care. xo

    Reply

    • Jasmine says

      Thanks, Rhonda!! Tyler is not too fond of eggplant, but he likes this dish, so I’l take it!! The quilt sounds like a lot of fun! How long do you think it’ll take to make? This past weekend we had a belated celebration for my birthday and a small group of us went to Harry Potter World at Universal Studios in Orlando!

      Reply

      • Rhonda Sittig says

        Hey Jasmine– What a great weekend!! Happiest Birthday!! (a little late)– and how was Harry Potter world??! The quilt take me a few months–hoping to have it all done by her shower June 3rd! Always love to hear from you–and to read your beautiful blog… xo

        Reply

          • Rhonda Sittig says

            Sounds awesome Jasmine– our grand-girl, Charlotte, has read the books and really wants to go to the Harry Potter here at Universal– you’re making me want to grab her and go! Happy Weekend!1 Staying closer to home? How are you feeling? xox

          • Jasmine says

            She would absolutely love it!! When I was there I realized that there was something for everyone there – any age, any interest! This weekend we went to Broken Bow, Oklahoma for a little cabin retreat for a birthday for a friend. We had a campfire, some hiking, and went on a little duck tour. I’m feeling a little tired, but am hoping to get my energy back in full swing soon!! 🙂

  13. Rhonda Sittig says

    Jasmine– you are keeping so busy! You deserve to be a little tired! A birthday in a cabin with friends sounds pretty perfect. Such an exciting time life! blessings on all you have ahead… (and I’m trying your eggplant parmesan this weekend– thanks!) hugs.

    Reply

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