Best 3 Roasted Eggplant Parmesan Recipes

**Roasted Eggplant Parmesan: A Flavorful Vegetarian Delight**

Indulge in the delightful flavors of Roasted Eggplant Parmesan, a vegetarian dish that combines the smoky richness of roasted eggplant with the classic taste of Parmesan cheese. This delectable dish is not only a feast for the taste buds but also a colorful addition to any dinner table. With its layers of roasted eggplant, savory marinara sauce, gooey melted cheese, and crispy breadcrumbs, this vegetarian take on the classic Italian dish is sure to impress even the most discerning palate. Whether you're a vegetarian looking for a hearty and satisfying meal or a meat-lover seeking a flavorful plant-based option, Roasted Eggplant Parmesan is a culinary journey you won't want to miss.

**Inside the Article:**

* The **Classic Roasted Eggplant Parmesan** recipe: A step-by-step guide to creating the traditional version of this beloved dish, featuring perfectly roasted eggplant slices, a rich and flavorful marinara sauce, and a generous topping of melted Parmesan cheese.

* **Air Fryer Roasted Eggplant Parmesan**: Discover a healthier alternative to the classic dish with this air fryer variation. Enjoy all the flavors of Roasted Eggplant Parmesan without the added oil, resulting in a crispy and guilt-free meal.

* **Easy Roasted Eggplant Parmesan**: Short on time but craving the deliciousness of Roasted Eggplant Parmesan? This simplified recipe uses pre-made marinara sauce and frozen eggplant to create a quick and easy version of the dish that's perfect for busy weeknight dinners.

* **Roasted Eggplant Parmesan Stacks**: Elevate your Roasted Eggplant Parmesan experience with this innovative twist. Layers of roasted eggplant, marinara sauce, and cheese are stacked into individual portions, creating a visually stunning and flavorful dish that's perfect for special occasions or entertaining guests.

* **Roasted Eggplant Parmesan Casserole**: For a hearty and comforting meal, try this Roasted Eggplant Parmesan Casserole. Layers of eggplant, marinara, and cheese are baked together in a casserole dish, resulting in a gooey, bubbly dish that's perfect for feeding a crowd.

Let's cook with our recipes!

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

ROASTED EGGPLANT PARMESAN

Roasted Eggplant Parmesan image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 large eggplant (about 500 grams/1 pound)
2 teaspoons kosher salt, plus more for seasoning
One 27-ounce can diced tomatoes (796 milliliters)
2 tablespoons unsalted butter (28 grams)
1 small yellow onion, peeled and halved
1 small rind of Parmigiano-Reggiano cheese, optional
2 to 3 sprigs basil
2 tablespoons olive oil (30 milliliters)
Freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano cheese (50 grams)
One 4-ounce ball fresh mozzarella (about 125 grams)

Steps:

Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.

ROASTED EGGPLANT PARMESAN FOCACCIA

Roasted Eggplant Parmesan Focaccia image

I'm so excited for lunch every time I make this eggplant focaccia sandwich!

Provided by Lish

Categories Vegetarian Sandwiches

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

1 (1 1/2 pound) eggplant
canola oil cooking spray
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can cherry tomatoes
1 (5 ounce) package baby arugula
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 slices focaccia bread
3 tablespoons grated Parmesan cheese
1 teaspoon dried oregano

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g

Tips:

Choose fresh, firm eggplants. Look for eggplants that are evenly colored and free of blemishes.
Slice the eggplants evenly. This will help them cook evenly.
Soak the eggplant slices in cold water for 30 minutes. This will help to remove some of the bitterness.
Preheat the oven to 400 degrees Fahrenheit before baking the eggplant slices.
Use a good quality marinara sauce. You can make your own or use a store-bought sauce.
Layer the eggplant slices, marinara sauce, and cheese in a baking dish. Repeat the layers until all of the ingredients have been used.
Bake the eggplant parmesan for 25-30 minutes, or until the cheese is melted and bubbly.
Serve the eggplant parmesan immediately. It can be served with a side of pasta, salad, or bread.

Conclusion:

Roasted eggplant parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant. The eggplant slices are roasted until tender and then layered with marinara sauce and cheese. The dish is then baked until the cheese is melted and bubbly. Roasted eggplant parmesan can be served with a side of pasta, salad, or bread.