Eggplant Parmesan Bake

Serves 6 · 35 min prep · 55 min cook

Ingredients

• 2 (about 2 lb total) medium eggplants
• 2 tsp kosher salt
• 1/3 cup extra-virgin olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup torn fresh basil leaves
• 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 in a single layer on baking sheets, sprinkle both sides with salt, and let them sit 20 to 30 minutes so bitterness and excess moisture draw out. Pat thoroughly dry with paper towels.
2. 2Preheat the oven to 425°F. Brush both sides of the eggplant rounds lightly with olive oil and arrange them again in a single layer. Roast 20 to 25 minutes, flipping once halfway, until the slices are golden, tender, and lightly caramelized at the edges.
3. 3While the eggplant roasts, warm a few tablespoons of olive oil in a large skillet over medium heat. Dice the onion and cook it until soft and translucent, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more until fragrant.
4. 4Stir in the tomato paste and let it darken slightly for a minute. Pour in the crushed tomatoes, oregano, red pepper flakes, and salt and black pepper. Simmer gently 12 to 15 minutes until the sauce thickens and tastes bright. Tear in most of the basil at the end and remove from heat.
5. 5Lower the oven to 375°F. Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish so nothing sticks.
6. 6Layer half the roasted eggplant over the sauce, overlapping slightly. Spoon more sauce over the eggplant, then scatter half the torn or sliced fresh mozzarella and a generous handful of grated Parmesan.
7. 7Repeat with the remaining eggplant, sauce, mozzarella, and most of the remaining Parmesan. In a small bowl, toss the panko with a drizzle of olive oil and the last of the Parmesan, then sprinkle this mixture evenly over the top for a crisp golden crust.
8. 8Bake uncovered 25 to 30 minutes until the cheese is melted and bubbling and the breadcrumb topping is deep golden. If the top needs more color, broil for 1 to 2 minutes, watching closely.
9. 9Rest the bake 10 minutes so the layers set and slice cleanly. Finish with the remaining fresh basil leaves torn over the top. Serve warm as a hearty vegetarian main with a simple green salad if you like.