Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!


The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings

Ingredients

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good 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, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ 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 chopped fresh basil or parsley leaves
1/4 cup good olive oil

Directions

Preheat the oven to 400 degrees F and arrange three racks evenly spaced.

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle 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 a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.


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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

[raymondkinsella]

Pro tip: Just toss all the egg plant half moons into a big bowl and toss in olive olive oil, oregano, salt and pepper then lay out as directed

[jonbors]

This recipe has made making eggplant Parmesan a much less daunting task. No frying, no breading mess. It’s delicious this way, was a big hit at parties. Thanks Ina you’re a genius!

[karenross]

Rao's sauce is such a delicious shortcut.

[sarajanehaven]

Making this for supper for the third time. It's so easy and delicious! I always end up with extra topping which I use on top of macaroni and cheese.

[lauriebennett]

Her eggplant parmesan appears to be pretty wet. If you salt the eggplant on both sides first, let it sit for 30-45 minutes then rinse the salt of and dry them well, a lot of the water will come out of the eggplant which will firm your eggplant parmesan up significantly.

[samanthamascarenhas]

Turned out really great! I used panko breadcrumbs on top. Definitely making this again! Thanks Ina!!

[BearFoodKitchen]

I love eggplant! This looks delicious 😋 I hope everyone has a good day!

[rosabelle]

Absolutely delicious, highly recommend, my whole family devoured this and they normally need some form of carbohydrate but on this occasion I added fresh watercress and crusty baguette which was only for wiping your plate clean in an extremely satisfying finish to a lovely lunch in the sun! Thank you Ina

[pamelaharter]

I just assembled my roasted eggplant parmesian and it is looking good. I had no goat cheese but had a cottage cheese container. So i added basil and pureed in the cuisinart. I had no mozzarella so used some munster slices. I am excited. loved the idea of roasted eggplant !!!

[jamesheggie]

This recipe is absolutely amazing, quite easy to make and seriously delicious. This dish is a must for everyone to try ⭐⭐⭐⭐⭐

[nildagarza]

I have never been disappointed when I make one of your recipes you are a total gem in the kitchen! Thank you for sharing with us!

[jigsha]

Love her every single recipes. She makes delicious food with simplicity👌 Yammy in tummy 😋

[cll]

Thanks for sharing this wonderful eggplant recipe.

[aleon]

This is delicious!! Can't afford Raos, so I actually made a really simple marinara (can of crushed tomatoes, sauteed onion, garlic, and a little basil and cooked for about 10 minutes), pretty easy and a LOT cheaper.

[homieblossom]

Why is everything she cooks so damn perfect!

[blainekaercher]

Thank you! I have this in the oven now! So easy and it looks soooo good!

[jytwinsasmr]

Who’s hungry laying on bed at home watching this? 🙋‍♀️ 🙋‍♂️ 🙋‍♀️ 🙋‍♂️ 🙋‍♀️ 🙋‍♂️

[tristafischer]

This was a hit! I made it exactly as it's written and it's stellar! I LOVE the added cheese types... Great as we quarantine!! 👍

[ChristoPatro]

I didnt believe that such a simple recipe would be so delicious, but i just made it and it was mouth-wateringly good. I had it over angel hair and absolutely recommend 👌👌👌

[mr.faytaren]

She really just make everything look so easy. Love her!