Roasted Eggplant Parmesan

By Angelika Hanna

This recipe is inspired by Ina Garten‘s Roasted Eggplant Parmesan on the Food Network channel. However, I made a few changes to Ina’s recipe. I did not add any extra topping. My casserole ends with the layer of Mozzarella and Parmesan cheeses. I learned from experience that bread crumbs in combination with eggplant and sauce turn out soggy. And I am not a fan of anything soggy. I placed my cheese as the final layer in my casserole and this made a nice crispy golden brown topping. Also, I did not add any goat cheese in my casserole.


Prep Time: 15 min

Cook Time: 75 min

Total Time: 1 hr 30 min

Yield: 4 servings

Cuisine: North American

Author: Angelika Hanna / Zest4Food


  • 1 large eggplant, halved lengthwise, cut into 1/4 inch thick half moons
  • Extra virgin cold pressed olive oil
  • Dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Marinara sauce
  • Fresh basil leaves, chopped
  • Mozzarella cheese, thinly sliced
  • Freshly grated Parmesan cheese


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the eggplant in one layer on a baking sheet, and brush both sides with olive oil.
  3. Sprinkle with salt, pepper, and oregano.
  4. Bake for 15 min.
  5. Turn the slices and rotate the baking sheet in the oven.
  6. Bake for another 10 min, until tender.
  7. Leave the oven at 400 degrees Fahrenheit.
  8. In a baking dish, spread some marinara sauce.
  9. Arrange the eggplant on top in one layer.
  10. Scatter with some basil.
  11. Place mozzarella slices on top and then sprinkle with Parmesan cheese.
  12. Repeat the process twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  13. Bake for 45 – 50 minutes, until bubbling and golden brown.
  14. Let sit at room temperature for about 10 min. before serving.



3 thoughts on “Roasted Eggplant Parmesan

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