Roasted Eggplant Parmesan Bake

Roasting the eggplant before layering keeps this Parmesan bake rich in flavor without a fried breadcrumb coating. Tomato sauce and two cheeses settle between the tender slices.

Ingredients

• 900 g eggplant
• 3 tbsp olive oil
• 600 g tomato passata
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 200 g mozzarella, drained
• 60 g grated Parmesan
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp torn basil

Method

1. Heat the oven to 220°C / 425°F. Slice eggplant lengthwise about 1 cm thick. Arrange on two lined trays and brush both sides with 2 tablespoons oil. Sprinkle with half the salt.
2. Roast for 20–25 minutes, turning halfway, until tender and lightly browned. Rotate trays if needed for even cooking. Lower the oven to 190°C / 375°F.
3. Meanwhile warm the remaining oil in a saucepan. Cook garlic for 30 seconds, then add passata, oregano, remaining salt and pepper. Simmer gently for 15 minutes, stirring.
4. Spread a little sauce in a 20 × 25 cm baking dish. Layer a third of the eggplant, a third of the remaining sauce, a third of the mozzarella and a third of the Parmesan. Repeat twice with the remaining ingredients.
5. Bake for 25–30 minutes until hot and bubbling with golden cheese on top. Cover loosely if the cheese browns before the center is hot.
6. Rest 15 minutes before cutting into six portions. Scatter torn basil over the top. The layers should be tender and saucy, so lift portions with a wide spatula.
7. Refrigerate cooled leftovers within two hours for up to four days. Reheat covered until hot throughout, uncovering briefly at the end.

Roast until tender

Eggplant should bend easily after roasting. Raw, firm slices will not give the same soft layered result.

Drain the mozzarella

Pat fresh mozzarella dry before layering. Excess whey can make the finished dish watery.

Rest before serving

A short rest lets the sauce settle between the slices. The bake will still be soft, but easier to lift.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 15 minutes before cutting into six portions. Scatter torn basil over the top. The layers should be tender and saucy, so lift portions with a wide spatula.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to four days. Reheat covered until hot throughout, uncovering briefly at the end.