OVEN ROASTED EGGPLANT PARMESAN

Eggplant Parmesan is already a comfort food classic—but this Oven Roasted Eggplant Parmesan levels things up in all the best ways. By roasting the eggplant slices instead of frying, you get rich, caramelized flavor without the heaviness of breading or frying. Then it’s all about layers: luscious marinara, fragrant basil, gooey buffalo mozzarella, creamy goat cheese, and a final flourish of crispy panko topping that gets golden and bubbly in the oven.

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Whether you serve it as a vegetarian main or the star of a cozy dinner party, this dish is pure satisfaction in every bite. Bonus: it makes incredible leftovers (if there are any).

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🍆 Eggplant

Eggplant is a nightshade vegetable known for its deep purple skin and spongy texture. Roasting brings out its earthy flavor while softening it to perfection. In this dish, slicing the eggplant to a 1/4–1/3 inch thickness and brushing generously with olive oil creates beautifully caramelized edges—no frying necessary. This method also avoids the sogginess that sometimes plagues eggplant-based recipes.

🧀 Goat Cheese (Garlic & Herb)

Garlic and herb goat cheese adds an unexpected burst of creamy, tangy flavor to this dish. Its boldness balances the sweet marinara and earthy eggplant, while the herbs tie in seamlessly with the fresh basil and oregano. The soft texture also helps it melt into the layers, creating pockets of gooey, flavor-packed surprise throughout.

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Origin of the Recipe

The inspiration for this version of Eggplant Parmesan came from a desire to lighten up a traditionally heavy dish while still keeping every ounce of comfort. Frying eggplant can be messy and labor-intensive, and it often results in oil-saturated slices. Roasting solves all that.

We also wanted to elevate the flavor—so we ditched the standard shredded mozzarella for slices of fresh buffalo mozzarella and added a creamy swirl of goat cheese for depth. The final touch? A garlicky panko topping that crisps in the oven, adding a satisfying crunch to contrast the gooey, saucy center.

This is the kind of recipe you serve to both vegetarians and meat-lovers—and nobody misses a thing.

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Tips, Serving Suggestions, or Storage Advice

• Slice Evenly: Use a mandoline or a sharp knife to ensure consistent eggplant slices for even roasting.

• Use All the Olive Oil: It may seem like a lot, but it’s essential for roasting the eggplant evenly and bringing out flavor.

• Rotate the Pans: Don’t skip rotating the sheet pans—this ensures all slices roast evenly.

• Don’t Over-Salt: Stick to the measured amount—eggplant absorbs salt quickly.

• Use High-Quality Marinara: Rao’s or homemade makes a big difference in flavor.

• Layer Thoughtfully: Try to distribute cheese and sauce evenly across all layers for a balanced bite every time.

• Let It Rest: Waiting 10 minutes before serving allows the dish to set and slice cleanly.

• Make Ahead: Assemble the dish a day ahead and bake just before serving—it reheats beautifully.

• Freezer-Friendly: Cool completely, slice into portions, and freeze in airtight containers.

• Serve with Sides: Pair with garlic bread, a crisp green salad, or roasted broccolini for a complete meal.

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Unique Recipe Qualities

• Roasting the eggplant instead of frying keeps the dish lighter and less greasy.

• Fresh buffalo mozzarella melts beautifully and gives a creamier texture.

• Goat cheese adds an unexpected layer of tang and richness.

• The panko topping adds crunch and texture for a more dynamic bite.

• Fresh herbs like basil and parsley brighten and freshen each layer.

• No breading needed—quicker prep and less mess.

• Great for vegetarians but satisfying enough for meat-eaters.

• Impressive enough for guests but easy enough for a weeknight.

• Leftovers are just as good (if not better) the next day.

• Customizable—swap in ricotta, provolone, or different herbs based on your tastes.

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Oven Roasted Eggplant Parmesan

Ingredients

• 2½ pounds eggplant, unpeeled, halved lengthwise, and sliced ¼ to ⅓ inch thick

• ¾ cup good olive oil

• 1 tablespoon dried oregano

• 1½ teaspoons kosher salt

• 1½ teaspoons freshly ground black pepper

• 1 (30-ounce) jar marinara sauce (we recommend Rao’s)

• ½ cup julienned fresh basil leaves

• 1 pound fresh buffalo mozzarella, thinly sliced

• 8 ounces garlic and herb goat cheese

• 1½ cups freshly grated Italian Parmesan cheese

For the Topping

• 1⅓ cups panko bread crumbs

• 4 garlic cloves, minced

• ¼ cup finely chopped fresh basil or parsley

• ¼ cup good olive oil

Instructions

1. Preheat oven to 400°F and position racks evenly.

2. Lay eggplant slices in a single layer across three sheet pans. Brush both sides with olive oil, using all the oil. Sprinkle with oregano (crushing slightly in your fingers), salt, and pepper.

3. Roast for 15 minutes. Flip slices and rotate the pans, then roast for another 10 minutes until tender. Leave oven at 400°F.

4. In a large lasagna or 9x13 pan, spread ⅓ of the marinara on the bottom. Layer ⅓ of the eggplant over the sauce. Top with ⅓ each of the basil, mozzarella, goat cheese, and Parmesan. Repeat this layering two more times, finishing with Parmesan.

5. For the topping, mix bread crumbs, garlic, and basil or parsley in a bowl (or pulse in a food processor). Add olive oil and stir or pulse until moistened. Sprinkle evenly over the dish.

6. Bake uncovered for 45–50 minutes, until bubbling and golden. Let rest 10 minutes before serving.

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MUST-HAVE TOOLS FOR THIS RECIPE

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1. Glass Mixing Bowls

2. Cuisinart Food Processor

3. Garlic Press

4. Quality Knife

   1. Top Shelf Knives by ZWilling

5. Measuring Cups and Spoons Set

6. 9x13 Baking Dish

7. Large Cutting Board

8. Mixing Bowl

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FAQ Section

Can I use regular mozzarella instead of buffalo mozzarella?

Yes! Buffalo mozzarella adds a creamy, delicate flavor, but any good-quality fresh mozzarella works well.

What if I don’t like goat cheese?

You can swap in ricotta or omit the goat cheese entirely. The dish will still be delicious, just less tangy.

Do I need to peel the eggplant?

Nope! The peel softens during roasting and adds texture. But if you prefer it peeled, go for it.

Can I prep this in advance?

Yes. You can assemble the entire dish up to a day ahead and refrigerate. Bake just before serving.

Does it freeze well?

It freezes beautifully. Let it cool completely, portion it out, and store in freezer-safe containers for up to 3 months.

How do I reheat leftovers?

Cover with foil and warm in a 350°F oven until heated through, or microwave in short bursts.

Is this gluten-free?

Use gluten-free panko for the topping to make the recipe gluten-free.

Can I add meat?

Absolutely! Add cooked ground beef, sausage, or chicken between layers if you like a meaty version.

Why is my eggplant soggy?

Make sure it’s fully roasted before layering. Also, avoid stacking roasted slices before assembling—they’ll steam and get soft.

What sides go well with it?

Try a crisp green salad, garlic bread, or sautéed greens like spinach or broccolini.

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