Roasted Eggplant Parmesan
One of my favorite meatless meals, adapted from Jamie's Italy. The best part...no frying necessary!
Servings: 6 servings
Ingredients
- 3 medium-large eggplants, cut crosswise into ½-inch slices
- Olive oil
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 ½ teaspoons dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- ½ cup packed fresh basil leaves
- 1 Tablespoon red wine vinegar
- salt and freshly ground black pepper
- ½ cup freshly grated Parmigiano-Reggiano cheese, or as needed
- ⅓ cup fine dry bread crumbs
- 1 Tablespoon chopped fresh oregano leaves, optional
Instructions
- Preheat oven to 450ºF.
- Brush the eggplant slices, both sides, with the olive oil. Placing each slice in a single layer on baking sheet(s), careful not to overlap too much.
- Bake for 10 to 15 minutes, or until undersides are golden. Turn over to bake other side until lightly browned, about 8-10 minutes. Set aside.
- Reduce oven temperature to 375ºF.
- Meanwhile, over medium heat, heat 2 tablespoons olive oil, until warm but not smoking.
- Add chopped onion and sauté until translucent. About 10 minutes.
- Add sliced garlic and dried oregano. Sauté for about 30 seconds.
- Add tomatoes and their juices, breaking them up with your hands.
- Cover and reduce heat to low.
- Simmer for 15 to 20 minutes.
- Tear the basil leaves into small pieces and add to the sauce.
- Stir in the vinegar.
- Add salt and pepper to taste.
- Prepare either a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, by spreading a small amount of tomato sauce on the bottom.
- In layers, sprinkle a small amount of Parmigiano, followed by a single layer of eggplant.
- Repeat the layers, with the last ones being the sauce and a sprinkling of Parmigiano.
- Combine bread crumbs and oregano, in a small bowl.
- Add a little olive oil, just enough to moisten the breadcrumbs. Sprinkle on top.
- Bake for 35-45 minutes, or until mixture is bubbling and heated throughout.
- Let rest for 5-10 minutes before serving.
Notes
Gr8 Do-Ahead Tip:
Make recipe through Step 16. At this point, cool dish, cover tightly, and refrigerate for up to 2 days; or, cover with plastic wrap, wrap well in foil and freeze for up to a month. If frozen, defrost in refrigerator before starting back at Step 17. Bring to room temperature before baking. Recipe adapted from “Jamie’s Italy” by Jamie Oliver. Tried this recipe?Mention @Great8Friends or tag #gr8food!