This delicious Roasted Eggplant Parmesan by Barefoot Contessa is a simple and nutritious dish. It’s a quick meal that uses common ingredients, making it both accessible and flavorful. A key feature is the crispy garlic-breadcrumb topping, adding a delightful crunch to each bite.
Ingredients Needed
Eggplant Layers:
- 1.1 kg (2 ½ lbs) eggplant, unpeeled, halved lengthwise, and sliced 6-8 mm (¼-⅓ inch) thick
- 180 ml (¾ cup) good olive oil
- 1 tbsp dried oregano
- 1 ½ tbsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 700 g marinara sauce (such as Rao’s)
- ½ cup freThis delicious Roasted Eggplant Parmesan by Barefoot Contessa is a simple and nutritious dish. It’s a quick meal that uses common ingredients, making it both accessible and flavorful. A key feature is the crispy garlic-breadcrumb topping, adding a delightful crunch to each bite.sh basil, julienned
- 450 g fresh buffalo mozzarella, thinly sliced
- 225 g garlic and herb goat cheese (such as Montrachet)
- 150 g (1 ½ cups) freshly grated Italian Parmesan
Topping:
- 130 g (1 ⅓ cups) fresh breadcrumbs (from a country loaf)
- 4 garlic cloves, minced
- ¼ cup fresh basil or parsley, chopped
- 60 ml (¼ cup) good olive oil
- 1 tsp salt
How To Make Roasted Eggplant Parmesan
- Preheat the oven: Set to 200°C (400°F) with three racks evenly spaced.
- Roast the eggplant: Arrange slices in a single layer on three baking sheets. Brush both sides with olive oil. Sprinkle with oregano, salt, and pepper.
- Bake: Roast for 15 minutes. Flip the slices, rotate the trays, and bake for another 10 minutes until tender. Leave the oven on.
- Assemble layers: In a 25×35×5 cm (10×14×2-inch) ceramic baking dish, spread ⅓ of the marinara sauce. Add ⅓ of the eggplant, basil, mozzarella, goat cheese, and Parmesan. Repeat twice, finishing with Parmesan.
- Prepare topping: Pulse breadcrumbs, garlic, and basil in a food processor. Add olive oil and salt, pulsing to combine. Sprinkle evenly over the top.
- Bake: Place in the oven and bake for 45-50 minutes, until bubbling and golden brown.
- Rest and serve: Let sit at room temperature for 10 minutes before serving.
Recipe Tips
- Roast Instead of Frying: Roasting the eggplant slices reduces oil absorption, resulting in a lighter dish with less mess.
- Uniform Slicing: Cut the eggplant into even slices to ensure they cook evenly, preventing some pieces from being undercooked or overcooked.
- High-Quality Marinara: Using a high-quality marinara sauce enhances the overall flavor. Store-bought options like Rao’s can save time without compromising taste.
- Fresh Cheeses: Utilize fresh buffalo mozzarella and freshly grated Parmesan for optimal melting and flavor.
- Herbaceous Breadcrumbs: Incorporate fresh herbs like basil or parsley into the breadcrumb topping for an aromatic and flavorful crust.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover Roasted Eggplant Parmesan in an airtight container and refrigerate for up to 4 days.
- Freeze: After cooling, wrap leftover Roasted Eggplant Parmesantightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheating: Reheat leftover Roasted Eggplant Parmesan in the oven at 350°F covered with foil for 15-20 minutes or in the microwave on medium power for 2-3 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 284g)
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 590mg
- Potassium: 740mg
- Total Carbohydrate: 34g
- Dietary Fiber: 7g
- Sugars: 9g
- Protein: 13g
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Barefoot Contessa Roasted Eggplant Parmesan
Description
This delicious Roasted Eggplant Parmesan by Barefoot Contessa is a simple and nutritious dish. It’s a quick meal that uses common ingredients, making it both accessible and flavorful. A key feature is the crispy garlic-breadcrumb topping, adding a delightful crunch to each bite.
Ingredients
Eggplant Layers:
Topping:
Instructions
- Preheat the oven: Set to 200°C (400°F) with three racks evenly spaced.
Rest and serve: Let sit at room temperature for 10 minutes before serving. - Roast the eggplant: Arrange slices in a single layer on three baking sheets. Brush both sides with olive oil. Sprinkle with oregano, salt, and pepper.
- Bake: Roast for 15 minutes. Flip the slices, rotate the trays, and bake for another 10 minutes until tender. Leave the oven on.
- Assemble layers: In a 25×35×5 cm (10×14×2-inch) ceramic baking dish, spread ⅓ of the marinara sauce. Add ⅓ of the eggplant, basil, mozzarella, goat cheese, and Parmesan. Repeat twice, finishing with Parmesan.
- Prepare topping: Pulse breadcrumbs, garlic, and basil in a food processor. Add olive oil and salt, pulsing to combine. Sprinkle evenly over the top.
- Bake: Place in the oven and bake for 45-50 minutes, until bubbling and golden brown.
- Rest and serve: Let sit at room temperature for 10 minutes before serving.
Notes
- Roast Instead of Frying: Roasting the eggplant slices reduces oil absorption, resulting in a lighter dish with less mess.
- Uniform Slicing: Cut the eggplant into even slices to ensure they cook evenly, preventing some pieces from being undercooked or overcooked.
- High-Quality Marinara: Using a high-quality marinara sauce enhances the overall flavor. Store-bought options like Rao’s can save time without compromising taste.
- Fresh Cheeses: Utilize fresh buffalo mozzarella and freshly grated Parmesan for optimal melting and flavor.
- Herbaceous Breadcrumbs: Incorporate fresh herbs like basil or parsley into the breadcrumb topping for an aromatic and flavorful crust.
Barefoot Contessa Roasted Eggplant Parmesan