Eggplant parmesan (aka parmigiana, aka melanzane alla parmigiana) is an Italian style dish where fried eggplant is placed in a casserole dish along with tomato sauce and cheese and baked. This is a liter version that I enjoy where the eggplant is roasted rather than covered in breadcrumbs and fried. The recipe is so simple with just eggplant, marinara sauce, and cheese, and yet it’s so good! A magical combination of flavours! Although it takes a bit of time to salt the eggplant (to draw out any bitterness), roast it, and then assemble and bake the final dish, it’s all super easy and well worth the time and effort!
A liter version of eggplant parmesan with oven roasted eggplant in a marinara sauce topped with plenty of melted cheese!
- 2 medium eggplants, sliced 1/2 inch thick
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, sliced (optional)
- Sprinkle the salt on the eggplant slices and let sit for 15-20 minutes before patting the drawn out moisture off with a towel.
- Place the eggplant slices onto baking sheets, brush with the oil, and roast in a preheated 425F/220C until tender, about 15 minutes.
- Spread 1/3 of the marinara sauce over the bottom of a 9×13 inch baking dish, top with a layer of eggplant, followed by another 1/3 of the marinara sauce, 1/2 half of the parmesan, another layer of eggplant, the remaining marinara sauce, the remaining parmesan and all of the mozzarella.
- Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese is melted and golden brown, about 20-30 minutes.
- Let sit for at least 10 minutes before slicing, topping with the basil and enjoying!
Note: Salting the eggplant in step 1 helps draw out any bitterness the eggplant may have.
Note: Layering the eggplant will depend on the size of your baking pan and eggplant.
Option: Use a sliced ball of fresh mozzarella instead of shredded mozzarella.
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