Ina Garten's Must-Try Roasted Eggplant Parmesan Barefoot Contessa

By Food Network · 105 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) and arrange three racks evenly spaced.
2. Brush both sides of the eggplant slices with all the olive oil, then sprinkle with the oregano, crushing it lightly in your hands, and season with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
3. Lay the eggplant in one layer on three sheet pans. Bake 15 minutes, then turn the slices, rotate the pans, and bake another 10 minutes until tender. Keep the oven at 400°F.
4. Spread a third of the marinara in a 10 x 14 x 2-inch ceramic baking dish. Arrange a third of the eggplant in one layer, then scatter a third each of the basil, mozzarella, goat cheese and Parmesan.
5. Repeat twice more, starting with marinara and ending with Parmesan, keeping each layer evenly distributed.
6. In a food processor, pulse the bread crumbs, garlic and basil or parsley together. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse until the crumbs are moist.
7. Sprinkle the topping evenly over the dish.
8. Bake 45-50 minutes, until bubbling and golden brown.
9. Let it rest at room temperature for 10 minutes before serving.

Summarized from Food Network's video. Watch it for the details.

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GarlicCheeseParmesan cheeseMozzarella cheeseBreadcrumbEggplantMarinara sauceGoat cheese