Description
This unbreaded eggplant Parmesan recipe is a lighter, yet flavorful twist on the classic dish, featuring roasted eggplant slices layered with rich tomato sauce and a blend of mozzarella and Pecorino Romano cheeses. It’s baked until bubbly and golden, then rested to develop its full flavor, making it a perfect comforting meal for any occasion.
Ingredients
Vegetables
- 4 lb eggplant (about 2–3 large), peeled and sliced ¾–1 inch thick
Other Ingredients
- Extra-virgin olive oil, for brushing (about ½ cup or as needed)
- Salt, for seasoning
- 5 cups tomato sauce or marinara (homemade preferred)
- 1¼ lb whole-milk mozzarella (about 20 oz), freshly grated
- 1½ cups Pecorino Romano, finely grated
- Fresh parsley or basil, finely chopped (optional, for garnish)
Instructions
- Roast the eggplant: Preheat the oven to 425°F (220°C). Line 3 large sheet pans with parchment paper. Lightly brush both sides of the eggplant slices with olive oil and arrange them in a single layer on the pans. Sprinkle with salt to season evenly. Bake for 15–20 minutes until golden, rotate pans if needed, then flip and bake another 10–15 minutes until tender and browned. Remove pieces early as they finish to avoid overbrowning.
- Prepare for assembly: Reduce the oven temperature to 350°F (180°C). Set aside 2 cups of the grated mozzarella and ½ cup of the Pecorino Romano for the topping layer to save them for later.
- Assemble the casserole: Spoon about ½ cup of tomato sauce evenly into the bottom of a 9×13-inch baking dish. Lay a layer of roasted eggplant slices over the sauce, then add a thin layer of sauce and lightly sprinkle both cheeses on top. Repeat these layers until all ingredients are used, with the final eggplant layer slightly sparse. Finish by topping with the reserved mozzarella and Pecorino Romano cheese.
- Bake: Cover the baking dish with foil and bake at 350°F (180°C) for 40 minutes. Afterward, remove the foil and continue baking for about 20 minutes until the dish is bubbly and the cheese topping is lightly golden and appetizing.
- Rest and serve: Allow the eggplant Parmesan to rest for at least 30 minutes before slicing and serving, helping flavors to meld and the dish to set. Garnish with fresh parsley or basil if desired. Store leftovers in the refrigerator for up to 5 days.
Notes
- Peeling the eggplant reduces bitterness and contributes to a smoother texture.
- Using homemade tomato sauce will enhance the flavor but store-bought marinara works well for convenience.
- Adjust olive oil quantity as necessary for brushing the eggplant to ensure even roasting.
- Resting the baked dish before cutting helps prevent it from falling apart and improves flavor melding.
- This recipe serves 8 and keeps well refrigerated for up to five days, making it ideal for meal prep.
