A classic Italian comfort food that combines layers of roasted eggplant slices, rich marinara sauce, and gooey, melted cheese.
Ingredients
Scale:
2 large eggplants, sliced into 1/4-inch rounds
1 teaspoon salt (for sweating eggplant)
1/4 cup olive oil
Freshly ground black pepper, to taste
2 tablespoons olive oil (for marinara sauce)
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 teaspoon sugar (optional, to balance acidity)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
Prepare the eggplant: Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for 30 minutes to sweat out excess moisture and bitterness. Rinse with cold water and pat dry.
Roast the eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices in a single layer on baking sheets. Drizzle with olive oil and season with pepper. Bake for about 25-30 minutes until golden brown and tender.
Make the marinara sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
Assemble the eggplant Parmesan: In a baking dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant, a third of the mozzarella, and a third of the Parmesan. Repeat the process, finishing with marinara sauce and remaining cheeses.
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Rest and serve: Let it rest for 10 minutes before slicing. Garnish with fresh basil leaves.
