Eggplant Parmesan
This Eggplant Parmesan Recipe is a comforting, cheesy baked vegetarian casserole in rich tomato sauce that feels like a homemade Italian hug. Perfect for family dinners, meal prep, or hosting vegetarian friends.
Ingredients
- 2 medium eggplants sliced ½-inch thick; salted and dried
- 3 cups tomato sauce homemade or store-bought
- 2 cups mozzarella cheese shredded (part-skim or vegan)
- 1 cup Parmesan cheese freshly grated (or Pecorino Romano)
- 1 cup ricotta cheese whole-milk ricotta for creaminess
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 2 tbsp extra-virgin olive oil plus more for drizzling
Instructions
- Preheat oven to 375°F (190°C) and prepare baking sheets.
- Brush eggplant slices with olive oil, roast until tender.
- Simmer garlic in tomato sauce over low heat.
- Combine ricotta, Parmesan, herbs, and spices for the filling.
- Alternate sauce, eggplant, ricotta mixture, and cheeses in a baking dish.
- Bake covered, then uncovered until golden brown. Rest before serving.
Notes
Salting and drying the eggplant reduces bitterness and sogginess. Customize with gluten-free or dairy-free options. Leftovers can be stored refrigerated for up to 4 days or frozen for later enjoyment.
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