Love my girl Ina and love some eggplant anything…while this recipe was delish…our girl REALLY roasts these eggplant. We’re talking obliteration. The cooking times below reflect my suggestions so you keep a little bite in the eggplant rather than a mushy mess. The flavor of this recipe is serious, but it’s best served the day it’s made. It can be fridged and reheated, but the eggplant doesn’t need cooked anymore and the breadcrumbs get soggy, so just bake as much as you need.
Ina’s Roasted Eggplant Parmesan
Serves 2-3
- 2 small eggplant, approximately 1 pound. Cut lengthwise then sliced into 1/2 inch thick half rounds
- 1/4 c. olive oil
- 1/2 T. dried oregano
- Salt & pepper
- Small jar of marinara sauce
- 1/2 pound buffalo mozzarella, thinly sliced
- 4oz. herbed goat cheese, thinly sliced
- 3/4c. grated Parmesan
For topping:
- 3/4 c. fresh breadcrumbs
- 4 cloves of garlic
- 2T. chopped or dried parsley and basil
- 2T. olive oil
- Preheat oven to 400F/200C.
- On a baking sheet, lay eggplant in rows. Using a pastry brush, paint each piece with olive oil. Then sprinkle with salt and pepper. Flip eggplant and repeat on other side.
- Roast for 10 minutes.
- Flip slices and roast another 5 minutes.
- Remove eggplant and allow to cool until it can be handled.
- Meanwhile, combine all items for the breadcrumb topping in a food processor. Blitz until you have slightly moist breadcrumbs.
- When the eggplant can be handled, layer your ingredients.
- In a ceramic baking dish, spoon one third of sauce. Then layer one third of eggplant in a single layer. Top with mozzarella and goat cheese. Repeat with two other layers.
- Sprinkle top with breadcrumbs.
- Bake ~45 minutes.
- Remove and serve immediately.