Easy Eggplant Parmesan
- PREP 30min
- COOK 1hrs
- TOTAL 1hrs 30min
This easier eggplant parmesan swaps fried breaded eggplant for roasted eggplant. Then, calls for a good amount of cheese, a homemade sauce, and crunchy breadcrumbs to bring it all together. It’s perfect. This recipe works best in a large casserole dish (13×9 inches or similar).
You Will Need
- For the Eggplant Parmesan
3 ½ pounds eggplant, sliced into ½-inch-thick rounds (3 to 4 small eggplants)
¼ cup extra-virgin olive oil
½ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
1 ounce Parmesan, finely grated (about 1 cup)
3 ounces mozzarella, grated or sliced (about 1 cup)
½ cup panko breadcrumbs or homemade breadcrumbs
Fresh basil for serving, torn or roughly chopped
- For the Marinara Sauce
¼ cup extra-virgin olive oil
½ medium onion, finely chopped (about ½ cup)
3 garlic cloves, thinly sliced
1 medium carrot, peeled and grated (about ½ cup)
Two 28-ounce cans whole peeled tomatoes
1 bay leaf
Salt and freshly ground black pepper
20 fresh basil leaves, roughly chopped
Directions
1Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or use silicone baking mats.
2Place the eggplant slices in a single layer on the baking sheets. Drizzle or brush the eggplant slices with ¼ cup olive oil, and season both sides with ½ teaspoon salt and ½ teaspoon pepper. Roast until brown in spots, 15 to 20 minutes. Flip, and then roast for another 15 minutes until nicely browned and soft in the middle.
3Meanwhile, make the sauce. Heat the ¼ cup of olive oil in a large pot over medium-low heat. Add the onions and garlic, and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Stir in the grated carrots and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the carrots soften.
4Open the cans of tomatoes and pour them, along with their juices, into a large bowl. Using your hands or a potato masher, crush the tomatoes. Leave it a little chunky. (Alternatively, using an immersion blender directly in the can, pulse into a chunky puree.)
5Pour the tomatoes and their juices into the pot. Add the bay leaf and bring to a boil. Reduce to a gentle simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes. Season with salt and pepper to taste. Remove and discard the bay leaf, then stir in the chopped basil.
6When the eggplant is out of the oven, reduce the heat to 400°F (200°C).
7In a 9×13-inch baking dish, spread one-third of the sauce over the bottom. Arrange half of the roasted eggplant slices on top, letting them overlap slightly. Sprinkle with one-third of the Parmesan and half the mozzarella. Drizzle about half the remaining sauce over the eggplant (no need to cover it completely).
8Add the remaining eggplant slices. Sprinkle with half the remaining Parmesan and all the leftover mozzarella. Top with the remaining sauce. Finish with a layer of breadcrumbs and the remaining Parmesan.
9Bake uncovered until the sauce bubbles and the cheese is melted, about 20 minutes. Let it cool for 10 minutes before serving, then top with fresh basil.
Adam and Joanne's Tips
- Make-ahead: Assemble the whole dish (but leave off the final layer of breadcrumbs), cover tightly, and refrigerate. Before baking, add breadcrumbs, then bake until the sauce bubbles and the cheese melts.
- Fresh Tomatoes: To swap the canned tomatoes for fresh, you will need 4 pounds. For a smoother sauce, peel them first: cut a shallow “X” into the bottom of each tomato and drop them into boiling water for about 1 minute. Transfer immediately to a bowl of icy water. The peels will slip right off. Crush or chop them, and proceed with the sauce.
- Recipe update: We have rewritten this recipe to be clearer and now recommend our lighter, fresh marinara sauce for this dish.
- This recipe was inspired by Alexandra’s Kitchen.
- The nutrition facts provided below are estimates.