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Roasted Eggplant Parm

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!