Ina Garten puts her spin on a classic Eggplant Parmesan, layering roasted eggplant with marinara, basil, mozzarella, goat cheese and parmesan, then topping it with breadcrumbs and baking up until golden and bubbly.
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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Overall: 1 hr 45 minutes
Active: 20 min
Yield: 6 portions
Active ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup great 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, very finely sliced.
8 ounces garlic and herb goat cheese, such as Montrachet.
1 1/2 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 sliced fresh basil or parsley leaves.
1/4 cup great olive oil.
Instructions.
Preheat the oven to 400 degrees F and set up 3 racks equally spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, utilizing all the oil. Sprinkle with the oregano, squashing it lightly in your hands, then spray 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 out a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Spread a third of the basil, a third of the mozzarella, a third of the goat cheese, and a 3rd of the Parmesan on top. Repeat two times, beginning with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, put the bread crumbs, garlic, and basil in a food processor and pulse to integrate. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Spray the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at space temperature for 10 minutes before serving.
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Ina Garten's MUST shot Roasted Eggplant Parmesan Barefoot Contessa|Food Network.
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