Eggplant parmesan recipes
If all recipes could guarantee what this one particular does — all the deliciousness with none of the mess — it’s protected to say we’d all be living our extremely best lives. Ina Garten’s brilliant take on eggplant Parmesan, published in her new cookbook, Cook Like a Pro, calls for roasting the eggplant alternatively of frying it, getting rid of scorching oil splashes and greasy cleanup entirely. The outcome is an uber-cheesy, saucy, crispy-crunchy eggplant bake, and cleanup is carried out before you even sit down to dig in.
Why Ina’s Roasted Eggplant Parmesan Is Better than the Traditional
Following cooking this recipe at property, my most significant takeaway was in no way doubt Ina (something I ought to have recognized, of course — but hear me out). Very first, she asked me to season my sliced eggplant with 1 1/two tablespoons of salt. A single-and-a-half tablespoons is way much more than your common 3-finger pinch. It’s a downright downpour, heavily coating every and every single slice. I was nervous.
Then, when the slices are roasted, she had me layer them with marinara sauce, basil, and three varieties of cheese — fresh buffalo mozzarella, soft herbed goat cheese, and freshly grated Parmesan. I was sold on the volume of cheese (and I loved the distinctive addition of goat cheese), but I was concerned the thin and tender eggplant slices — typically protected by a fried breadcrumb coating — would get completely lost in the combine.
But Ina knows what she’s performing, which she proved as soon as once again in this phenomenal dish. Every single bite was a mouthwatering trifecta of tender, silky eggplant, warm marinara sauce, and gooey, melty cheese (none of which overpowered the other). And you know what? It was perfectly seasoned — just the proper volume of saltiness. If you’re anxious about dropping out on the crunch you get in a traditional eggplant Parmesan, don’t be concerned: Ina gives you that in the kind of a garlicky, herby bread crumb topping. I’ll never ever doubt her yet again.
Ina Garten’s Roasted Eggplant Parmesan
- two 1/2 lbs
eggplant, unpeeled, halved lengthwise, and sliced one/four- to 1/three-inch thick
Kosher salt and freshly ground black pepper
marinara sauce, this kind of as Rao’s
julienned fresh basil leaves
fresh buffalo mozzarella, thinly sliced
garlic and herb goat cheese, this kind of as Montrachet
freshly grated Italian Parmesan cheese
fresh bread crumbs from a nation loaf
garlic cloves, minced
chopped fresh basil or parsley leaves
Preheat the oven to 400°F and arrange 3 racks evenly spaced.
Lay the eggplant in 1 layer on three sheet pans and brush the two sides with olive oil, employing all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with one 1/two tablespoons salt and one 1/two teaspoons pepper. Bake for 15 minutes. Flip the slices and rotate the pans in the oven and bake for yet another 10 minutes, until tender. Depart the oven at 400°F.
In a 10142-inch ceramic baking dish, spread one/three of the marinara sauce. Arrange a third of the eggplant on prime in 1 layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, commencing with the marinara and ending with the Parmesan, producing certain every single layer is evenly distributed.
For the topping, location the bread crumbs, garlic, and basil in a foods processor and pulse to combine. Include the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, till bubbling and golden brown. Permit to sit at room temperature for ten minutes just before serving.
Reprinted from Cook Like a Pro: Recipes & Tips for Residence Cooks. Copyright © 2018 by Ina Garten. Images by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random Property LLC.