Ina Garten Roasted Eggplant Parmesan Recipe

This Ina Garten Roasted Eggplant Parmesan Recipe is rich and cheesy, which uses fresh mozzarella and roasted eggplant. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

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Ina Garten Roasted Eggplant Parmesan Ingredients

For the Eggplant:

• 2 large eggplants, cut into ½-inch-thick slices
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (if needed)
• Salt and black pepper to taste
• ¼ cup fresh basil, chopped

For Assembling:

• 8 ounces fresh mozzarella, sliced
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs (optional, for extra crispiness)
• 2 tablespoons fresh basil, for garnish

How To Make Ina Garten Roasted Eggplant Parmesan

1. Roast the eggplant: Preheat the oven to 400°F. Arrange eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
2. Make the tomato sauce: In a saucepan, heat olive oil over medium. Sauté onions until soft, about 5 minutes. Stir in garlic and cook for 1 more minute. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 20 minutes, then stir in fresh basil.
3. Assemble the layers: Lightly grease a 9×13-inch baking dish. Spread a thin layer of tomato sauce at the bottom. Add a layer of roasted eggplant, mozzarella slices, grated Parmesan, and more sauce. Repeat layers, ending with sauce and cheese on top. Sprinkle with panko breadcrumbs if using.
4. Bake the dish: Reduce oven to 375°F. Bake for 25–30 minutes until cheese is bubbly and golden.
5. Garnish and serve: Let cool for 5 minutes. Sprinkle with fresh basil before serving.

Recipe Tips

• Do I need to salt and sweat the eggplant first? No, roasting eliminates bitterness and moisture without this extra step.
• What kind of mozzarella is best? Use fresh mozzarella for a creamy melt and classic flavor.
• Can I make it ahead? Yes, assemble and refrigerate up to 24 hours before baking.
• How to make it crispier? Add panko breadcrumbs on top or broil for the last 2–3 minutes.
• Is this freezer-friendly? Yes, freeze before baking for best texture. Thaw in the fridge before cooking.

What To Serve With Eggplant Parmesan

This comforting main dish goes well with:

• Spaghetti or penne pasta
• Garlic bread or focaccia
• Caesar or arugula salad
• Roasted green beans
• A glass of red wine (like Chianti or Sangiovese)

How To Store Eggplant Parmesan

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze before or after baking. For best results, freeze unbaked and bake fresh when ready.

Eggplant Parmesan Nutrition Facts

Estimates based on 4 servings (exact values will vary):

• Calories: ~420kcal
• Carbohydrates: ~25g
• Protein: ~16g
• Fat: ~28g
• Saturated Fat: ~10g
• Sodium: ~820mg
• Fiber: ~6g
• Sugar: ~8g
• Calcium: ~300mg
• Iron: ~2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to peel the eggplant?
No, the skin softens when roasted and adds structure to the dish.

Can I use store-bought marinara sauce?
Yes, use 2–2½ cups of high-quality marinara if short on time.

What’s the best way to reheat leftovers?
Bake at 350°F covered with foil for 20–25 minutes or microwave individual portions.

Can I make it gluten-free?
Yes, use gluten-free breadcrumbs or skip them altogether.

How do I prevent soggy eggplant parmesan?
Roast the eggplant and avoid layering too much sauce between layers.

Try More Recipes:

• Ina Garten Corn Casserole Recipe
• Ina Garten Glazed Carrots Recipe
• Ina Garten Baguette Bread Recipe