Roasted Eggplant Parmesan || Gracefult Kitchen

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Roasted Eggplant Parmesan

Dinner

This eggplant Parmesan is a comforting version of the classic Italian dish that’s simple to make. Slices of eggplant are layered with marinara sauce and melted mozzarella and Parmesan cheeses. This method skips the deep-frying step, making it lighter without sacrificing flavor. It’s perfect as a vegetarian main course and pairs well with pasta, crusty bread or a crisp green salad.

Ingredients

2 medium globe eggplants, sliced ½-inch thick
4 tablespoons extra-virgin olive oil, divided
1 (24-ounce) jar lower-sodium marinara sauce
⅓ cup torn fresh basil leaves, plus small leaves for garnish
1½ teaspoons chopped fresh oregano
2 medium cloves garlic, grated
6 ounces low-moisture whole-milk mozzarella cheese, torn (about 1½ cups)
4 tablespoons grated Parmesan cheese, divided
¼ cup panko breadcrumbs

Description

Position racks in middle and lower thirds of oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray. Arrange eggplant slices in a single layer on the prepared baking sheets. Generously brush both sides of the eggplant with 3 tablespoons oil. Roast until tender and golden brown, about 20 minutes, flipping the slices and rotating the pans between the top and bottom racks halfway through.
Combine marinara, ⅓ cup basil, 1½ teaspoons oregano and the grated garlic in a medium bowl. Spoon about ⅓ cup of the sauce over the bottom of a large skillet. Arrange half of the roasted eggplant slices in an even layer over the sauce. Top with 1⅓ cups sauce; scatter half of the torn mozzarella over the sauce. Sprinkle with 1 tablespoon Parmesan. Arrange the remaining eggplant slices in an even layer over the Parmesan. Top with the remaining 1⅓ cups sauce, the remaining mozzarella and 2 tablespoons Parmesan. Bake until the cheese has started to melt and the sauce bubbles around the pan edges, about 10 minutes.
Stir ¼ cup panko and the remaining 1 tablespoon oil together in a small bowl; sprinkle over the melted cheese. Return the skillet to the oven; increase oven temperature to broil. Broil until the panko is golden brown, about 4 minutes. Sprinkle with the remaining 1 tablespoon Parmesan. Let stand for about 10 minutes before serving. Garnish with basil leaves, if desired.