Baked Eggplant Parmesan
The ultimate comfort food, Baked Eggplant Parmesan combines layers of roasted eggplant, rich tomato sauce, and gooey cheese. This easy weeknight dinner is a crowd-pleaser that everyone will love. Make it tonight for a deliciously satisfying meal!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Oven
- Saucepan
- Grater
- Chef's Knife
- Baking Sheet
Ingredients
- 1/4 cup plus 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 28 oz San Marzano tomato puree (or whole tomatoes)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Salt
- 1 large Eggplant (sliced) (sliced into 3/8-inch thick slices)
- 12 oz Fresh mozzarella cheese (grated or sliced)
- 1 oz Parmesan cheese (grated) (finely grated)
Instructions
- Preheat broiler to high; position oven rack in top third of oven. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Add tomato puree, Italian seasoning, and salt and gently simmer for about 20 minutes or until sauce is thickened. Remove from heat.
- Arrange eggplant slices in a single layer on prepared baking sheet. Brush with olive oil, then season with salt and pepper. Flip and repeat with other side.
- Broil eggplant for 4 to 5 minutes per side, until softened and starting to brown.
- Set oven temperature to 350 degrees F.
- Spread a spoonful of sauce into the bottom of each ramekin. Top with a slice of eggplant, followed by another spoonful of sauce, sprinkle with Italian seasoning, then an even coating of mozzarella cheese and a bit of Parmesan cheese.
- Repeat, layering two more slices of eggplant with sauce, sprinkle, and finally top with remaining cheese and a final sprinkle of Italian seasoning.
- Arrange ramekins on baking sheet and bake for 15 minutes or until heated through. If baking in a casserole dish instead of individual ramekins, bake for 20 to 25 minutes.
- Turn on the oven broiler and broil for 2-3 minutes, watching carefully, until top is bubbly and cheese is browned in spots. Remove from oven and let cool for 5 minutes before serving.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Tip 2: You can freeze this dish before baking! Just assemble it, cover tightly, and freeze. Bake from frozen, adding extra time.
- Tip 3: Serve with a refreshing side salad or garlic bread to complement the flavors and textures of the dish.
- Tip 4: Experiment by adding spinach or sautéed mushrooms between the layers for added flavor and nutrition.
- Tip 5: Feel free to mix in different cheeses like gouda or ricotta for a unique twist on the traditional recipe.