Roasted Eggplant Parm
Hello Junuary, am I right? For my fellow Washingtonians, you know Junuary all too well. Forget a gorgeous, seamless transition into summer. Mother nature is bringing you one final winter hurrah before summer truly kicks off!
Because I’m all about the cozy foods best enjoyed in the winter months, I’m actually not too mad about this, at least for the time being. It’s basically an excuse for me to whip up one of my all-time favorite recipes of all time: eggplant parm.
But not just any eggplant parm. Yes, I have been making eggplant parm for years and I still stand by my classic eggplant parm recipe I shared many years ago. But lately I’m all too obsessed with this somewhat unconventional eggplant parm recipe that has not one, but three cheeses, crispy breadcrumb topping and golden brown, roasted eggplant. It is utterly divine!
Let’s just keep talking about the three cheeses for a hot sec though. I mean, let’s be real: this eggplant parm recipe is not a vegetable dish but rather an excuse to eat a crap ton of cheese. And I am perfectly OK with that! We’re talking parmesan (obviously), ooey, gooey, melty fresh Buffalo mozzarella and, my favorite part of this dish, garlic and herb goat cheese for a unique, creamy and tangy touch.
As if the cheeses weren’t enough to win you over, this recipe is all about the sauce. While you could make your own homemade tomato sauce, this recipe uses a jar of Rao’s marinara which is, hands down, the best jarred marinara sauce you will ever taste. I honestly don’t know how they do it, but this jarred marinara actually tastes like it was freshly made from an Italian grandma. It is absolutely perfection, so why mess with it and make your own (or use anything but Rao’s?) The only downside is it’s a bit on the pricier side compared to other brands, but I promise it is worth every penny. If you are making this eggplant parm, you must splurge for the Rao’s! Pro tip: Costco sells them in two packs for nearly the same price is one!
As if I haven’t hyped up this dish enough, let the photo be the proof of how insanely delicious this dish is. When it comes out of the oven all bubbly, golden brown and hot, it is ASMR at its finest.
So lean into this Junuary and whip up this comfort food classic!
Roasted Eggplant Parm
Inspired by Ina Garten’s Roasted Eggplant Parmesan
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup plus 1/2 cup of olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 24-oz jar of Rao’s marinara
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese
1½ cups Parmesan cheese
1 1/2 cups of Panko breadcrumbs
2 tablespoons garlic powder
1/4 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees and arrange three racks evenly spaced. Lay the eggplant in one layer on three sheet pans and brush both sides with 3/4 cup olive oil. Sprinkle with the oregano, 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees.
In a large, ceramic baking dish or casserole dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, combine breadcrumbs, parsley, garlic powder, olive oil and salt together in a small bowl. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
