Eggplant Parmesan is a favorite of mine and I was really excited to try it with roasted eggplant instead of the traditional breaded coating. Roasting the eggplant adds a lot of flavor and nobody missed the breading in the finished dish.

Putting the Eggplant Parmesan Together:

Start out by slicing the eggplant the long way into about 3/4 inch thick slices. If you slice much thinner, it will just fall apart when you try to put it together. I leave the skin on and just make sure I wash it well. I like that taste, but if you prefer to peel them, do that first before slicing. Sprinkle some olive oil on a cookie sheet and place your slices on the sheet, then flip to get the oil on both sides of the eggplant. Sprinkle with dried oregano and garlic (optional). Place in a cold oven and turn the heat to 450 degrees. When the oven gets up to temperature, the eggplant should be done. Take them out of the oven and let them set for a few minutes to cool down so they are easier to handle.

In a 9×13 dish, spread some sauce in the bottom of the pan. Add a layer of eggplant – this doesn’t have to be fancy or perfect. I like to alternate the direction so there is a wide, narrow, wide, narrow if that makes sense. The eggplants are kind of egg-shaped usually so this kind of fills in the space nicely since I’m going to cut the final product into squares to serve. Next, layer on some ricotta cheese.

Then sprinkle some mozzarella or Italian blend cheese on top of the ricotta. Repeat the layers one more time – sauce, eggplant, ricotta, mozzarella.

Add some sauce to the top and sprinkle with more mozzarella or Italian blend and I like to add sprinkle of plain parmesan as well. Parmesan is super flavorful and a little salty tasting so really kicks up the flavor without adding extra salt.

Baking:

Bake at 350 degrees for 1 hour or until nice and bubbly. Take it out of the oven to cool and set up a bit before serving, maybe 10-15 minutes, depending on how patient and hungry everyone is. 🙂 Like lasagna, this is really good the next day too if you have time to make it ahead.

Roasted Eggplant Parmesan

Homesteading Dreams

Delicious super flavorful eggplant parmesan using roasted eggplant with no breading.

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Ingredients

  

• 2 medium-large sized eggplants
• 2 jars of tomato sauce we like Bertolli tomato garlic
• 16 oz. ricotta cheese I'm not sure if this is traditional in eggplant parm or not - you could easily leave this out if you don't care for Ricotta
• 2 8 oz. packages of shredded mozzarella or Italian blend cheese
• 1/4 cup parmesan cheese
• 2-3 Tbsp. olive oil
• dried oregano
• dried garlic powder

Instructions

 

Roasting the Eggplant

• Wash and slice eggplant 3/4 inch thick.
• Sprinkle olive oil on cookie sheet
• Place eggplant slices on cookie sheet and flip to get oil on both sides.
• Sprinkle with oregano and garlic.
• Place in cold oven and turn heat to 450 degrees.
• When oven is up to temperature, take out the eggplant to cool.

Assemble the Eggplant Parm

• Pour some sauce in the bottom of a 9x13 pan.
• Place a layer of eggplant on top of the sauce.
• Spread some ricotta on top of the eggplant.
• Sprinkle with mozzarella/Italian blend cheese.
• Repeat layers - sauce, eggplant, ricotta, mozzarella.
• Add another layer of sauce, mozzarella, and then sprinkle on the parmesan.
• Bake at 350 degrees for 1 hour until hot and bubbly and the cheese is nice and melted.
• Cool for 10 minutes, serve.

Notes

Great the next day too!