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Eggplant Parmesan

A savoury vegetarian Italian oven baked dish made with four layers of roasted eggplant slices layered with a classic marinara sauce, mozzarella, Parmesan and topped with provolone cheese.

Servings 6 people

Ingredients

  • Classic Marinara Sauce
  • 3 medium eggplants total about 3 lbs – 3 ½ lbs / 1.3 kg – 1.6 kg
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup olive oil approximately
  • ¾ cup panko breadcrumbs divided ¼ cup each or 6 tbsps cornmeal, divided 2 tbsps each
  • 3 cups shredded mozzarella cheese divided 1 cup each
  • 1 cup freshly grated Parmesan cheese divided, ¼ cup each
  • 4 slices provolone cheese cut into half moons
  • ¼ cup chopped basil or parsley for garnish

Instructions

  1. Make Classic Marinara Sauce and let it cool slightly. Sauce can be made a day ahead, refrigerated and re-warmed. About more than half of the sauce will be needed for this recipe. Reserve any remaining sauce for another use.

  2. Preheat oven to 400 degrees F. Prepare 2 large baking sheets by lining with parchment paper.

  3. Slice unpeeled eggplants into approximately 35 – 45 round slices each ¼” thick. The amount of slices will vary depending on the size of the eggplants. Slices from the neck end of the eggplant will be small and slices from the bulb part will be larger.

  4. Place the slices on a work surface and lightly brush both sides with olive oil and sprinkle lightly with salt and pepper. Arrange slices on the prepared baking sheets in one layer, slightly overlapping if necessary. Roast for 25 to 30 minutes, flipping the trays around once, just until golden crisp. Do not over brown or over crisp. Let cool slightly.

  5. Reduce oven to 375 degrees F. Grease a 9” x 9” baking dish. Spread a layer of sauce on the bottom of the prepared baking dish.

  6. For the first layer arrange about 6 - 10 slices of eggplant (depending on the size of the rounds) on top of the sauce, overlapping slightly, top with a thick coat of sauce, ¼ cup of the breadcrumbs or 2 tablespoons of the cornmeal, 1 cup of the mozzarella and ¼ cup of the Parmesan cheese.

  7. Create two more layers with this process, ending with a layer of undressed eggplant on top (which will be the top layer).

  8. For the top layer, top the eggplant with a thin coat of sauce, arrange slices of Provolone cheese on top, and sprinkle with the remaining ¼ cup of Parmesan cheese.

  9. Can be made ahead to this point, covered tightly and refrigerated or frozen and baked when needed. If refrigerated add 10 - 15 minutes to suggested baking time. If frozen, thaw in refrigerator overnight before baking and add 10 – 15 minutes to the suggested baking time.

  10. Grease a sheet of foil paper and lightly cover the dish with the greased side down. Place the dish on a baking sheet to catch any drips. Bake for 20 minutes, then remove foil cover and bake for an additional 15 – 20 minutes until golden and bubbly (for a total baking time of 35 – 40 minutes).

  11. Remove from oven and let rest for 15 minutes or longer to allow the dish to set before slicing. Sprinkle top with fresh basil or parsley.

Recipe Notes

Classic Marinara Sauce recipe