This roasted eggplant Parmesan is a satisfying way to use fresh eggplant: tender slices are layered with tomato sauce, mozzarella, and Parmesan, then baked until bubbling. Roasting the eggplant first helps it brown without deep-frying, while a short rest after baking makes the casserole easier to serve.
Ingredients
- 2 large eggplants, about 2 lb (900 g) total
- 1½ tsp (7 g) fine salt, divided
- ¼ cup (60 ml) olive oil, plus extra for the baking dish
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 3 garlic cloves, minced
- 1 can crushed tomatoes, 28 oz (794 g)
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) red pepper flakes, optional
- ¼ tsp black pepper
- ½ cup (12 g) loosely packed fresh basil leaves, torn, plus a little for serving
- 1 cup (100 g) finely grated Parmesan cheese, divided
- 12 oz (340 g) low-moisture mozzarella, shredded
- ½ cup (55 g) plain dried breadcrumbs
Instructions
- Heat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Trim the eggplant ends and cut the eggplants lengthwise into slices about ½ inch (1.25 cm) thick. Arrange the slices in one layer and sprinkle both sides with 1 teaspoon (5 g) salt. Let them stand for 15 minutes, then blot the moisture from the surfaces with paper towels. This brief salting seasons the slices and removes surface water; it is not necessary to rinse them.
- Brush both sides of the eggplant slices with the olive oil and arrange them on the baking sheets without crowding. Roast for 20 minutes, turning the slices once halfway through, until softened and lightly browned. If your oven browns unevenly, rotate the pans when you turn the eggplant. Set the slices aside and lower the oven to 375°F (190°C).
- While the eggplant roasts, make the sauce. Warm a small splash of olive oil in a saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft but not browned. Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes, oregano, red pepper flakes if using, black pepper, and remaining ½ teaspoon (2 g) salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring now and then. Remove from the heat and stir in the torn basil.
- Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Spread about ½ cup (120 ml) sauce over the bottom. Add a single layer of roasted eggplant, overlapping slices slightly if needed. Spoon over roughly one-quarter of the remaining sauce, then scatter with about one-quarter of the mozzarella and 2 tablespoons (12 g) Parmesan. Repeat the layers until the eggplant is used, finishing with sauce and the remaining mozzarella and Parmesan. The exact number of layers depends on the shape of your slices.
- Mix the breadcrumbs with 1 teaspoon (5 ml) olive oil, then scatter them evenly over the cheese. Bake uncovered for 25 to 30 minutes, until the sauce bubbles at the edges and the top is golden. The cheese should be fully melted; use the lower end of the time if the eggplant and sauce are still hot from preparation.
- Let the dish rest for 10 minutes before cutting. This short rest lets the layers settle so servings hold together better. Add a few fresh basil leaves and serve warm.
Tips
- Choose firm eggplant. Look for glossy, unwrinkled skin and a heavy feel for its size. Smaller or medium eggplants often have fewer large seeds, though either size works here.
- Keep the slices in one layer while roasting. Crowded slices steam instead of browning. Use a third pan or roast in batches if necessary; the extra roasting time adds to the total.
- Use low-moisture mozzarella. Fresh mozzarella releases more water and can make the casserole loose. If it is all you have, drain it well and pat it dry before shredding or tearing.
- Adjust the sauce, not the bake. If your canned tomatoes are especially watery, simmer the sauce a few minutes longer. Avoid adding extra liquid, which can leave the finished layers soupy.
Serving Suggestions
Serve a square of eggplant Parmesan with a crisp green salad dressed with lemon and olive oil, or with steamed green beans. Warm crusty bread is useful for the tomato sauce, and a simple pasta side works if you want a more substantial meal. Because the casserole already includes tomato, cheese, and breadcrumbs, keep accompaniments lightly seasoned and fresh.
Variations
For a gluten-free version, use certified gluten-free breadcrumbs or omit the crumb topping; the cheese will still brown. To make the dish vegan, choose plant-based mozzarella and Parmesan-style cheese, checking that the products melt as desired. You can also add a layer of thinly sliced zucchini, but roast it first so it does not release excess water into the casserole. For a milder sauce, leave out the red pepper flakes. If fresh basil is unavailable, use 1 teaspoon (1 g) dried basil in the sauce instead; its flavor is less bright, so add it while the sauce simmers.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. Reheat individual portions in a microwave until steaming throughout, or warm the casserole covered in a 350°F (175°C) oven until hot; remove the cover near the end to crisp the top. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). The breadcrumb topping may soften after freezing.
Frequently Asked Questions
Do I need to salt eggplant before cooking?
Not always. Modern eggplant is generally less bitter than older varieties, and salting is optional for many recipes. Here, a short rest draws moisture to the surface and seasons the slices; blot them dry before roasting so they brown instead of steaming.
Can I make eggplant Parmesan ahead?
Yes. Roast the eggplant and prepare the sauce up to a day ahead, then refrigerate them separately. Assemble the casserole shortly before baking. If you assemble it in advance, cover and refrigerate it, then bake until hot and bubbling; it may need extra time because it starts cold.
Why is my eggplant Parmesan watery?
Common causes include fresh mozzarella that has not been drained, sauce that is too thin, or eggplant slices crowded on the baking sheets. Use low-moisture mozzarella, simmer watery sauce until thicker, and roast the eggplant in a single layer.
Can I use jarred tomato sauce?
Yes. Substitute 3 cups (720 ml) of a thick, plain marinara for the homemade sauce. Taste it before layering and reduce the added salt if the sauce is already well seasoned.
Should eggplant Parmesan be covered while baking?
No, bake it uncovered so moisture can escape and the cheese and breadcrumbs brown. If the top becomes dark before the casserole is bubbling, loosely cover it with foil for the remaining baking time.
Can I make this without breadcrumbs?
Yes. Leave them off for a softer, cheese-forward top, or use gluten-free crumbs. The crumbs add a crisp finish but are not needed to hold the layers together.
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