Roasted Eggplant Parmesan Bake (Print version)
Roasting the eggplant before layering keeps this Parmesan bake rich in flavor without a fried breadcrumb coating.
# Ingredients:
Ingredients
01 -
900 g eggplant
02 -
3 tbsp olive oil
03 -
600 g tomato passata
04 -
2 garlic cloves, minced
05 -
1 tsp dried oregano
06 -
200 g mozzarella, drained
07 -
60 g grated Parmesan
08 -
½ tsp salt
09 -
¼ tsp black pepper
10 -
2 tbsp torn basil
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
Refrigerate cooled leftovers within two hours for up to four days. Reheat covered until hot throughout, uncovering briefly at the end.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.