Eggplant Parmesan Bake

Parmigiana di melanzane hails from southern Italy, where layered eggplant meets bright tomato and cheese. This bake roasts the slices until golden, then blankets them in crushed tomatoes, mozzarella, and Parmesan for cozy weeknight comfort.

Serves 6 · 30 min prep · 55 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 28g carbs
• 22g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 (about 2 lb) medium eggplants
• 1.5 tsp kosher salt
• 1/3 cup extra-virgin olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 1/2 cup torn fresh basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 12 oz fresh mozzarella
• 1 cup grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 1/2 tsp black pepper

Instructions

1. 1Slice the eggplants into 1/2-inch rounds. Arrange them on paper towels, sprinkle both sides with salt, and let them sweat for 20 minutes to draw out bitterness.
2. 2Pat the eggplant slices thoroughly dry. Brush both sides lightly with olive oil and arrange in a single layer on two rimmed baking sheets.
3. 3Roast at 425°F for 20 to 25 minutes, flipping once, until the slices are golden, tender, and lightly caramelized at the edges.
4. 4Meanwhile, dice the onion and mince the garlic. Warm a splash of olive oil in a saucepan over medium heat and cook the onion until translucent, about 5 minutes.
5. 5Add the garlic and cook 30 seconds until fragrant, then pour in the crushed tomatoes, oregano, red pepper flakes, and black pepper. Simmer gently for 15 minutes until slightly thickened.
6. 6Stir most of the torn basil into the sauce off the heat, reserving a handful for the top. Taste and adjust salt so the sauce tastes bright and savory.
7. 7Lower the oven to 375°F. Spoon a thin layer of tomato sauce into a 9x13-inch baking dish. Layer half the roasted eggplant, more sauce, torn mozzarella, and a sprinkle of Parmesan.
8. 8Repeat with remaining eggplant, sauce, and cheeses. Mix the panko with a drizzle of olive oil and the last of the Parmesan, then scatter evenly over the top.
9. 9Bake uncovered for 25 to 30 minutes until the cheese is melted and bubbling and the breadcrumb topping is deep golden brown.
10. 10Rest the bake for 10 minutes so the layers set, then finish with the reserved fresh basil and serve family-style while still warm.