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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings

Ingredients

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao’s
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese

For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Directions

Preheat the oven to 400 degrees F and arrange three racks evenly spaced.

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons 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 F.

In a 10 by 14 by 2-inch ceramic baking 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, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. 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.

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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
https://youtu.be/HiQAY7sYsDQ

26 Replies to “Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network”

  1. Absolutely delicious, highly recommend, my whole family devoured this and they normally need some form of carbohydrate but on this occasion I added fresh watercress and crusty baguette which was only for wiping your plate clean in an extremely satisfying finish to a lovely lunch in the sun! Thank you Ina

  3. Be careful with the SALT! This is amazing delicious!!! But use very little salt Bc the Parmesan and goat cheese are already salty!!!! Other than the salt this is hands down the best egg plant parm! Also cut egg plant thicker about 1/2” (this advice is coming from a salt lover!)

  4. This recipe has made making eggplant Parmesan a much less daunting task. No frying, no breading mess. It’s delicious this way, was a big hit at parties. Thanks Ina you’re a genius!

  5. I make this as a leftover from making Meatball Sandwiches. I season up the Marinara then add the Meatballs and simmer. Then a day or two later, I'll use that Meatball simmered sauce to make this, if there's a meatball or two left I'll break them up and add between the layers. I also prefer to use a little Ricotta rather than Mozzarella.. just my choice.

  10. I've made it that way before, but didn't use the crumb topping… that would definitely make the dish!!!

  12. Making this for supper for the third time. It's so easy and delicious! I always end up with extra topping which I use on top of macaroni and cheese.

  14. If you cut your eggplant rounds approximately half inch thick brush with Hellmann’s/best foods mayonnaise dip in breadcrumbs, Sprinkle with salt, pepper, basil, oregano place in a 400° oven on a sheet pan for 25 to 30 minutes till golden, it’s perfect not oily just perfect. And you don’t even have to flip them! ❤️

  18. Beware! Made this at home and it was WAY TOO SALTY. I could feel my arteries harden as I ate it. Still delicious though 🙂 But definitely cutting back on the salt next time.

  20. Why does she feel the need to say how it tastes right after putting it in her mouth? Why not chew it, finish the bite then tell us? She's already tasted it many times before. Lolll. No need to rush and give a reply

  21. Her version with goat cheese and breadcrumbs does not look appealing. This dish should be left to the experts like Lidia or Nonna Gina👍

  22. just one definition: HORRIBLE !!!
    Eggplants should be fried, not baked in the oven. Putting the basil in the oven makes it very bitter.
    The idea of putting bread, basil and garlic on top of the parmigiana is ridiculous and absolutely wrong.
    never seen such a horrible execution of such a simple and easy recipe.

  23. I tried it with the oven, but 25 min is not enough, when you cut the eggplant as thick as she does. Mine took much longer, and it still became all soggy. I hate frying, but for this dish I think it's the best way.

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