We’ve discussed my discovery of roasted eggplant here before. (And yes, that link needs a new photo something terrible. It’s on my list!) Since then I’ve served roasted eggplant all sorts of ways to all sorts of people, many of whom claim to not like eggplant. Some of them don’t even realize that’s what they’re eating. I often hear, “This is really good, what is it?” And then, “No way! I don’t like eggplant!” LOL! Happily, summer is prime eggplant season: locally grown eggplants are beautiful, so tasty, and relatively inexpensive right now. Lucky us!
This Roasted Eggplant Parmesan really IS easy, and it doesn’t make a huge mess in your kitchen. No breading station and no messy frying, and eggplant is good for you! Sometimes described as a superfood, eggplant is low in calories but high in fiber, rich in prebiotics, antioxidants, polyphenols, and a host of vitamins and minerals. Some studies have indicated that eggplant may enhance the absorption of nutrients from the other foods you eat with it. So that means the Roasted Eggplant Parmesan with a small spinach salad I ate last night was some sort of miracle nutrition bomb, plus it was delicious!
I have just a couple of quick tips before you start:
I like to slice my eggplant lengthwise for this recipe. That way each stack is a perfect serving.
The recipe directs you to *brush* the eggplant slices with olive oil. I know I usually recommend drizzling the olive oil when roasting vegetables, but raw eggplant is way too spongy for that. Brushing is the only way to get the nice, thin, even coating of olive oil you need.
Roasted Eggplant Parmesan makes a great make-ahead meal! Just follow the steps all the way through topping the individual stacks with parmesan and stop. Don’t do the final bake yet. You can assemble them in a casserole dish if that’s easier for you to get in your fridge. Cover and refrigerate for even a day or two. Bring back to room temperature before baking–45 minutes on your counter if you have time. Uncover and cook at 375° until the cheese is melted and browning on top. This may take 30 minutes if the Roasted Eggplant Parmesan is very cold from the fridge, but watch it. It won’t freeze well, though.
Leftovers reheat well in the microwave!
Roasted Eggplant Parmesan
Ingredients
- 1-1 ½ lb. eggplant
- olive oil for brushing
- salt and pepper
- 1 ½ cup ricotta cheese
- 1 tsp. lemon juice
- 1 egg, lightly beaten
- 1 ½ cup marinara sauce
- 1 cup mozzarella, grated
- ½ cup grated parmesan
Instructions
- Cover a sheet pan with foil or parchment. Preheat oven to 400°
- Slice the eggplant long-wise in ½-inch slices. You should get about 8 slices. Place on the sheet pan and brush both sides with olive oil. Season with salt and pepper and bake for 30 minutes. Leave the roasted slices on the pan.
- While the eggplant is roasting, stir together ricotta, lemon juice and season to taste with salt and pepper. Once the cheese is seasoned, stir in the egg.
- Top half of the roasted eggplant slices with ricotta. Put the other half of the slices on top of the ricotta, stacking it like a sandwich. Divide the marinara among the stacks, top the marinara with mozzarella, and sprinkle parmesan on top. Put the sheet pan back in the oven for 5 or 10 minutes until the mozzarella is melted and the eggplant parmesan is hot.
I love eggplant! This will be my next meal. I love the simplicity! And yes, add a spinach salad, WOW, amazing summer time dinner! Thank you!
You’re welcome, Jamie! Please come back and let me know how you like it.
I can’t wait to try this. Eggplant Parmesan is my favorite thing to order at Gambinos, and I also cook it the way they do, but it is so heavy and messy with the frying step. this looks just as delicious and healthier! – thanks!
Let me know how you like it! If you really miss the breading, try tossing fresh breadcrumbs in a little olive oil and sprinkling on top before putting it in the oven to melt the cheese.
Malia, I love eggplant Parmesan. Is there a way I can make this for a Lactose intolerant person?
Hi Margie! Look at the health food store or Fresh Market for dairy-free mozzarella. And while you’re there pick up a canister of nutritional yeast. It’s a pretty good substitute for parmesan cheese, and it’s full of B vitamins and trace minerals. Here is a recipe for dairy free ricotta you make in the blender using almond flour and nutritional yeast: https://www.tasteslovely.com/dairy-free-ricotta-cheese/. (You might have to cut and paste that into your browser.) Fresh Market might even have dairy-free ricotta ready-made.
Just made it! I appreciate the way you showcase what is in season. I saw beautiful eggplants at the farmers’ market and remembered your newest recipe. Since my basil is doing so well, I put a leaf on top of the riccotta before putting the eggplant slice on top. It was great. Steve really enjoyed it, too. I served it with stir fried Haricourt Verts and bell peppers. Thanks again.