Ina Garten Roasted Eggplant Parmesan
This dish features sliced eggplant roasted in the oven rather than fried, layered with rich tomato sauce, fresh mozzarella, Parmesan, and basil, then baked until bubbly and golden. It’s Ina’s streamlined version—less greasy, beautifully balanced, and packed with robust flavor.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Dip
- Method: Roasting + Baking
- Cuisine: Italian-American
Ingredients
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2 medium eggplants, sliced ½-inch thick
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Olive oil, for brushing
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Kosher salt and black pepper
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4 cups good-quality marinara sauce (store-bought or homemade)
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12 ounces fresh mozzarella, sliced
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¾ cup freshly grated Parmesan cheese
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½ cup panko breadcrumbs (optional, for topping)
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2 tablespoons chopped fresh basil, plus more for garnish
Instructions
Preheat oven to 400°F (200°C).
Line baking sheets with parchment paper. Arrange eggplant slices in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Lower oven temperature to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of roasted eggplant slices, followed by more sauce, a few slices of mozzarella, a sprinkle of Parmesan, and chopped basil. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and a final layer of Parmesan.
For extra texture, mix panko breadcrumbs with a tablespoon of olive oil and sprinkle over the top layer of cheese.
Cover loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes, until the cheese is bubbling and lightly browned.
Let rest for 10 minutes before slicing. Garnish with extra basil and serve warm.