单反错误代码80 Ina Garten Roasted Eggplant Parmesan Recipe

If you’re looking for a comforting Italian dish with less oil and more flor, Ina Garten’s Roasted Eggplant Parmesan is a perfect choice. Instead of frying, the eggplant is roasted until golden, then layered with marinara, mozzarella, and Parmesan for a lighter yet deeply satisfying version of this classic recipe.

What Is Ina Garten’s Roasted Eggplant Parmesan?

This dish features sliced eggplant roasted in the oven rather than fried, layered with rich tomato sauce, fresh mozzarella, Parmesan, and basil, then baked until bubbly and golden. It’s Ina’s streamlined version—less greasy, beautifully balanced, and packed with robust flor.

Ina Garten Roasted Eggplant Parmesan

Other Ina Garten Recipes

Ina Garten Fiesta Corn and Avocado Salad Ina Garten Lemon Vinaigrette Ina Garten Green Goddess Dressing Ina Garten Appetizers Perfect for a Cocktail Party Reasons to Try Ina Garten’s Roasted Eggplant Parmesan Roasted, not fried – Less oil but still crispy and florful Comforting and cheesy – Classic Italian flor without the heiness Vegetarian-friendly – A meatless meal everyone will love Easy to prepare ahead – Assemble and bake when ready Perfect for leftovers – Tastes even better the next day Elegant and rustic – Great for family dinners or guests Customizable – Add herbs, breadcrumbs, or your forite sauce Ingredients Needed to Make Ina Garten’s Roasted Eggplant Parmesan 2 medium eggplants, sliced ½-inch thick Olive oil, for brushing Kosher salt and black pepper 4 cups good-quality marinara sauce (store-bought or homemade) 12 ounces fresh mozzarella, sliced ¾ cup freshly grated Parmesan cheese ½ cup panko breadcrumbs (optional, for topping) 2 tablespoons chopped fresh basil, plus more for garnish Instructions to Prepare Ina Garten Roasted Eggplant Parmesan Step 1: Preheat and Prepare the Eggplant

Preheat oven to 400°F (200°C).Line baking sheets with parchment paper. Arrange eggplant slices in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.

Step 2: Assemble the Dish

Lower oven temperature to 375°F (190°C).In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of roasted eggplant slices, followed by more sauce, a few slices of mozzarella, a sprinkle of Parmesan, and chopped basil. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and a final layer of Parmesan.

Step 3: Add Optional Topping

For extra texture, mix panko breadcrumbs with a tablespoon of olive oil and sprinkle over the top layer of cheese.

Step 4: Bake the Eggplant Parmesan

Cover loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15–20 minutes, until the cheese is bubbling and lightly browned.

Step 5: Cool and Serve

Let rest for 10 minutes before slicing. Garnish with extra basil and serve warm.

What to Serve With Eggplant Parmesan Spaghetti or angel hair pasta – A classic pairing Garlic bread or focaccia – To soak up the sauce Green salad with balsamic vinaigrette – Fresh contrast Steamed broccoli or roasted vegetables – Balanced plate Polenta or risotto – For a hearty Italian side Chilled white or red wine – Complements the richness Crisp arugula with lemon – Peppery and refreshing Expert Tips for Mastering the Recipe Roast the eggplant thoroughly – Ensures it holds up in layers Use fresh mozzarella – Creamier melt and better flor Salt eggplant before roasting (optional) – Reduces bitterness Let it rest before cutting – Helps set the layers Use homemade marinara for deeper flor – Or enhance store-bought with garlic and herbs Toast breadcrumbs first (if using) – For golden crunch Grate Parmesan fresh – Melts better and tastes richer Variations of the Recipe Add spinach or kale between layers – Boosts greens Use ricotta in layers – For a lasagna-style twist Include sautéed mushrooms or zucchini – Extra vegetables Make it spicy – Add crushed red pepper to the sauce Top with burrata or fontina – For ultra creaminess Use gluten-free breadcrumbs – For dietary needs Drizzle with pesto before serving – For added freshness How to Store Leftovers Cool completely before storing – Prevents moisture buildup Refrigerate in an airtight container – Keeps fresh up to 4 days Wrap individual portions – For easy meal prep Freeze for up to 2 months – Use freezer-safe containers Label and date containers – Track freshness Store without fresh garnish – Add after reheating Reheat before serving – Best enjoyed warm How Do I Reheat Ina Garten’s Eggplant Parmesan? Oven method: Cover and bake at 350°F for 15–20 minutes Microwe: Reheat slices for 2–3 minutes until hot Stovetop (covered skillet): Heat on low with a splash of water Top with extra Parmesan or herbs before serving – Restores freshness Avoid overheating – Keeps cheese from becoming rubbery Pair with fresh salad or toast – Completes the meal Let rest after reheating – Holds shape when serving Nutritional Value (per serving, based on 6 servings) Calories: 360 Protein: 18g Carbohydrates: 20g Fat: 24g Fiber: 6g Sugar: 7g Sodium: 620mg FAQs Can I make Ina Garten’s eggplant parmesan ahead of time?

Yes, you can assemble the entire dish a day in advance, cover it, and refrigerate. Bake just before serving for the best texture and flor.

Why roast eggplant instead of frying for eggplant parmesan?

Roasting reduces oil absorption and yields a lighter, less greasy dish while still delivering rich, caramelized flor and a tender texture.

What type of cheese works best in this eggplant parmesan?

Fresh mozzarella and grated Parmesan are ideal. Mozzarella provides creamy melt, while Parmesan adds salty, nutty depth.

Can I freeze roasted eggplant parmesan?

Yes, after baking and cooling completely, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Final Words

Ina Garten’s Roasted Eggplant Parmesan is a healthier, fresher take on a beloved Italian classic. Roasting instead of frying keeps the dish lighter, while still delivering rich tomato flor, creamy cheese, and a satisfying texture. It’s simple enough for weeknights, but impressive enough for guests.

Print Ina Garten Roasted Eggplant Parmesan

Print Recipe Print Recipe

Author: Anabelle Mclean Prep Time: 30 Cook Time: 45 Total Time: 1 hour 15 minutes Yield: 6 1x Category: Dip Method: Roasting + Baking Cuisine: Italian-American Ingredients Scale

2 medium eggplants, sliced ½-inch thick

Olive oil, for brushing

Kosher salt and black pepper

4 cups good-quality marinara sauce (store-bought or homemade)

12 ounces fresh mozzarella, sliced

¾ cup freshly grated Parmesan cheese

½ cup panko breadcrumbs (optional, for topping)

2 tablespoons chopped fresh basil, plus more for garnish

Instructions Step 1: Preheat and Prepare the Eggplant