Easy Eggplant Parmesan with Roasted Eggplant

Name: Easy Eggplant Parmesan with Roasted Eggplant
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 3 ½ lb Eggplant (3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2-inch slices — up to 4); 0 pieces Olive Oil (olive oil); 0 pieces Kosher Salt (kosher salt + kosher salt and pepper to taste); 0 pieces Black Pepper (freshly cracked black pepper); 2 cup Bread Crumb (2 cups fresh breadcrumbs); 1 cup Parmigiano Reggiano (1 cup (3 ounces roughly) freshly grated Parmigiano-Reggiano); 0 pieces Red Pepper Tomato Sauce (red pepper tomato sauce (recipe below, or whatever tomato sauce you love)); 2 cup Red Bell Pepper (2 red bell peppers, stemmed and seeded, diced to yield about 2 cups); 2 cup Beefsteak Tomato (2 beefsteak tomatoes, diced to yield about 2 cups); ¼ cup Basil (1/4 cup loosely packed fresh basil leaves); 4 tbsp Unsalted Butter (4 tablespoons butter, room temperature)

Roasted eggplant slices layered with tomato sauce, Parmigiano-Reggiano, and topped with parmesan-breadcrumbs, then baked until bubbly.

65 minItalian

Servings4

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Vegetarian
Pescatarian
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Ingredients

For 4 servings

Eggplant3 ½ lb · 3 medium eggplants or 6 small eggplants, about 3 1/2 to 4 lbs. cut crosswise into 1/2-inch slices — up to 4
Olive Oil0 pieces · olive oil
Kosher Salt0 pieces · kosher salt + kosher salt and pepper to taste
Black Pepper0 pieces · freshly cracked black pepper
Bread Crumb2 cup · 2 cups fresh breadcrumbs
Parmigiano Reggiano1 cup · 1 cup (3 ounces roughly) freshly grated Parmigiano-Reggiano
Red Pepper Tomato Sauce0 pieces · red pepper tomato sauce (recipe below, or whatever tomato sauce you love)
Red Bell Pepper2 cup · 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups
Beefsteak Tomato2 cup · 2 beefsteak tomatoes, diced to yield about 2 cups
Basil¼ cup · 1/4 cup loosely packed fresh basil leaves
Unsalted Butter4 tbsp · 4 tablespoons butter, room temperature

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Steps

1Preheat oven to 450 degrees. Line two baking sheets with parchment, drizzle oil and spread out. Lay eggplant slices in a single layer. Season generously with salt and pepper. Flip slices, season with salt and pepper. Drizzle more olive oil over top. Bake until golden brown, 15 to 20 minutes. Flip slices, bake for 15 more minutes. Set aside. Reduce oven temperature to 400 degrees.
2Meanwhile, toss the breadcrumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
3Into a 9×13-inch baking dish, spoon a small amount of sauce, then a single layer of eggplant, then a thin layer of parmesan. Repeat the layering until all of the eggplant and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
4Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving.