If you’re looking for a hearty and satisfying vegetarian dish that’s packed with flavor, look no further than Ina Garten Eggplant Parmigiana recipe. Roasting the eggplant instead of frying keeps the dish light while enhancing its rich, earthy taste. Paired with creamy mozzarella, tangy goat cheese, and a crunchy, flavorful breadcrumb topping, this comforting classic is perfect for weeknight dinners or special gatherings.
I had such a great time making Ina Garten’s Roasted Eggplant Parmigiana, and I can’t wait to share every step of the process with you. One of the best parts was roasting the eggplant instead of frying it—trust me, once you try this method, you’ll never go back. I brushed thick slices with olive oil, seasoned them with oregano, salt, and pepper, then roasted them until they were perfectly golden and tender. The kitchen smelled incredible, and the clean-up was a breeze without all that frying mess.
Building the layers. I started with a rich marinara sauce, then added a layer of that beautifully roasted eggplant, fresh julienned basil, creamy slices of buffalo mozzarella, tangy garlic and herb goat cheese, and a generous sprinkle of freshly grated Parmesan. I repeated those layers three times until the dish looked absolutely irresistible. I love how each ingredient complements the others—the flavors and textures just come together so beautifully.
To top it off, I made a quick and easy garlic basil breadcrumb mixture for a delicious crispy finish. With just a handful of ingredients like breadcrumbs, garlic, fresh basil, and olive oil, I whipped up the perfect topping that gave the dish such a satisfying crunch.
After baking it at 400°F for about 50 minutes, the cheese was bubbling, the breadcrumbs were golden, and the aroma was pure heaven. I let it rest for 10 minutes (even though it was hard to wait) to make slicing easier. When I finally served it, the combination of the gooey cheese, savory eggplant, and that crisp topping was absolutely divine.
This dish is not only easy to make but also such a rewarding experience from start to finish. Whether it’s for a family dinner or a vegetarian option for a gathering, this Roasted Eggplant Parmesan is sure to impress. Give it a try—I think you’ll love it as much as I do!
Step-by-Step Instructions
- Prepare the Eggplant:
- Preheat oven to 400°F.
- Slice 2 ½ pounds of eggplant into half moons.
- Lay slices on three baking sheets in a single layer.
- Brush both sides with olive oil.
- Sprinkle each sheet pan with 1 teaspoon oregano, ½ tablespoon salt, and ½ teaspoon pepper.
- Roast for 15 minutes, flip the slices, rotate pans, and bake for an additional 10 minutes until tender.
- Layer the Dish:
- Spread ⅓ of the marinara sauce on the bottom of a baking dish.
- Add ⅓ of the roasted eggplant, followed by ⅓ of the basil, buffalo mozzarella slices, goat cheese, and Parmesan.
- Repeat the process two more times, ending with Parmesan on top.
- Prepare the Breadcrumb Topping:
- Combine ⅓ cup breadcrumbs, 4 minced garlic cloves, and ¼ cup chopped basil in a food processor. Pulse to mix.
- Add ¼ cup olive oil and 1 teaspoon salt; pulse again until crumbs are moistened.
- Sprinkle the mixture evenly over the layered dish.
- Bake:
- Bake at 400°F for 50 minutes until bubbly and golden.
- Let the dish rest for 10 minutes before serving.
Ingredients (U.S. Measurements)
- 2 ½ lbs eggplant, sliced into half moons
- Olive oil for brushing and breadcrumb mixture (approx. ½ cup)
- 3 tsp dried oregano
- 1 ½ tbsp salt, divided
- 1 ½ tsp black pepper, divided
- 3 cups marinara sauce
- ½ cup julienned basil
- 1 lb buffalo mozzarella, thickly sliced
- 8 oz garlic and herb goat cheese
- 1 ½ cups grated Parmesan cheese
- ⅓ cup breadcrumbs
- 4 cloves garlic, minced
- ¼ cup fresh basil, chopped
This recipe offers a winning combination of vibrant Mediterranean flavors and cheesy comfort. Perfect for vegetarians or anyone craving a fresh spin on a classic dish, Ina Garten’s Eggplant Parm will quickly become your new favorite go-to!