Roasted Eggplant Parmesan Recipe

Slice and sweat

Trim the eggplant ends and slice into 1/2-inch rounds (about 12–16 slices total depending on size). Lay slices in a single layer on a wire rack set over a sheet pan or on paper towels. Sprinkle both sides lightly with the 2 tbs kosher salt and let sit 30 minutes to draw out moisture and any bitterness.

Rinse and dry

After 30 minutes, rinse the salt off each slice under cool running water. Pat thoroughly dry with clean towels or paper towels. Drip-dry any excess moisture; dry eggplant will crisp better when roasted.

Preheat oven

Preheat the oven to 425°F (220°C). Arrange a rack in the center.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk the 2 eggs with 2 tbs milk. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp salt.

Coat eggplant

Brush both sides of each dried eggplant slice lightly with the 3 tbs olive oil mixture (reserve 1 tbs for sauce). Dredge each slice in flour, shaking off excess, dip in egg wash, then press into the breadcrumb mixture to coat both sides. Place finished slices on a foil-lined sheet pan in a single layer.

Roast slices

Roast the breaded eggplant slices in the preheated 425°F oven for 12–16 minutes, flipping once at about 8 minutes, until golden brown and tender. Remove from oven and reduce oven temperature to 375°F (190°C).

Cook aromatics

While eggplant roasts, heat 1 tbs olive oil in a medium saucepan over medium heat. Add the diced onion and cook 5–7 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in the crushed tomatoes and tomato paste. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, 1 tsp dried oregano and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low and simmer 10–15 minutes uncovered to meld flavors, stirring occasionally. Taste and adjust seasoning.

Prepare ricotta mixture

In a bowl combine 1 cup whole milk ricotta with 1/4 cup of the grated Parmesan and a pinch of salt and pepper. Fold in the torn fresh basil leaves. This creates a creamy layer for the casserole.

Assemble in baking dish

Spread a thin layer (about 1/2 cup) of the tomato sauce across the bottom of a 9x13-inch baking dish. Arrange a single layer of roasted eggplant slices to cover the sauce. Dollop or spread half of the ricotta mixture over the eggplant in spoonfuls, then scatter about 1/3 of the mozzarella slices over. Spoon 3/4 cup of sauce over the cheese layer. Repeat: another layer of eggplant, the remaining ricotta, another 1/3 of the mozzarella, and 3/4 cup sauce. Finish with a final layer of eggplant slices, the remaining sauce spread evenly, and the remaining mozzarella. Sprinkle the top with the remaining 1/2 cup grated Parmesan.

Bake until bubbly

Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden. If you want a more browned top, broil for 1–2 minutes while watching carefully.

Rest and garnish

Remove the dish from the oven and let rest 10 minutes to set. Drizzle 1 tbs olive oil over the top, scatter torn fresh basil leaves and sprinkle the optional red pepper flakes if using. Serve warm.