Ina Garten Roasted Eggplant Parmesan Recipe

Ina Garten Roasted Eggplant Parmesan Recipe is a classic Italian-American main dish featuring layers of tender roasted aubergine and fresh mozzarella. This version uses a homemade tomato sauce infused with garlic and fresh basil for a deep, authentic flavour.

This is one of those recipes that looks harder than it is. The whole thing comes down to roasting the aubergine properly before you even think about layering the dish. If you skip the roasting or undercook the slices at this stage, they’ll end up spongy and tough instead of meltingly soft.

The fresh mozzarella is doing more work than you’d think. Without it, the dish loses that specific creamy stretch that balances the acidity of the tomatoes. I’ve tried a few versions of aubergine parm and this one from Ina Garten is the one I keep going back to because it skips the messy frying entirely.

Ina Garten Roasted Eggplant Parmesan Ingredients

For the Aubergine

• 2 large aubergines, cut into 1.5cm (½ inch) thick slices
• 3 tbsp olive oil
• Salt and black pepper, to taste

For the Tomato Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 800g (28oz) tin crushed San Marzano tomatoes
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 tsp caster sugar
• 15g (½oz) fresh coriander or basil, chopped
• Salt and black pepper, to taste

For Assembling

• 225g (8oz) fresh mozzarella, sliced
• 50g (2oz) Parmesan cheese, grated
• 50g (2oz) panko breadcrumbs
• 1 tbsp fresh basil, for garnish

How To Make Ina Garten Roasted Eggplant Parmesan

1. Roast the aubergine: Preheat the oven to 200°C (400°F/Gas Mark 6) and line a baking sheet with greaseproof paper. Arrange the aubergine slices in a single layer, brush both sides with olive oil, and season with salt and pepper. Bake for 20–25 minutes, flipping them over halfway through, until they’re golden brown and soft in the middle.
2. Make the tomato sauce: Heat the olive oil in a medium saucepan over a medium heat on the hob. Add the onion and cook for about 5 minutes until soft and see-through. Add the garlic and cook for 1 minute more before pouring in the crushed tomatoes, oregano, red pepper flakes, sugar, salt, and pepper. Simmer the sauce gently for 20 minutes until it thickens, then stir in the fresh basil.
3. Assemble the layers: Grease a 23x33cm (9×13 inch) ovenproof dish and spread a thin layer of sauce over the bottom. Place a layer of roasted aubergine over the sauce, followed by slices of mozzarella and a dusting of Parmesan. Repeat these layers until you’ve used all the ingredients, making sure the final layer is sauce topped with the remaining cheese and a scattering of panko breadcrumbs.
4. Bake the dish: Lower the oven temperature to 190°C (375°F/Gas Mark 5) and put the dish on the middle rack. Bake for 25–30 minutes until the sauce is bubbling and the cheese on top has turned golden.
5. Garnish and serve: Take the dish out of the oven and leave it to sit for 5 minutes so the layers can set. Scatter the fresh basil over the top before you cut into it.

Recipe Tips

Choose heavy aubergines. Look for vegetables that feel heavy for their size and have shiny, tight skin. If the skin is wrinkled, the aubergine is old and will likely be full of bitter seeds.

Slice the rounds evenly. Aim for a consistent 1.5cm (½ inch) thickness so every piece cooks at the same rate. Thinner slices might disintegrate into the sauce, while thicker ones won’t soften enough during the initial roast.

Press the mozzarella. If using fresh mozzarella balls in liquid, pat them dry with kitchen roll before slicing. Too much moisture in the cheese can make the finished dish watery.

Check the sauce consistency. If your tinned tomatoes are very watery, let the sauce simmer for an extra 10 minutes. It should be thick enough to coat the back of a spoon without running off.

Prepare a day early. You can assemble the entire dish, cover it with clingfilm, and keep it in the fridge overnight. Just let it come to room temperature for 30 minutes before putting it in the oven.

What To Serve With Eggplant Parmesan

This hearty main needs something crisp to cut through the richness of the cheese. A simple rocket salad with a sharp lemon vinaigrette or some roasted tenderstem broccoli works perfectly.

If you want a fuller meal, serve it alongside some warm focaccia to soak up the tomato sauce. A side of pasta tossed in olive oil and garlic is another great way to stretch the dish for more people.

How To Store Eggplant Parmesan

Fridge

Place leftovers in an airtight container once they’ve cooled completely. They’ll stay fresh for up to 4 days, and the flavours often improve after a night in the fridge.

Reheat

The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) covered with foil for 20 minutes. You can use a microwave for 2 minutes, but the breadcrumbs will lose their crunch and the texture might become slightly rubbery

Freeze

Wrap the unbaked dish tightly in a double layer of clingfilm and then foil for up to 3 months. Defrost it in the fridge overnight before following the standard baking instructions.

Ina Garten Roasted Eggplant Parmesan Nutrition Facts

Per serving (1 of 4): Calories: 420kcal, Protein: 16g, Fat: 28g, Carbohydrates: 25g, Sugar: 8g, Sodium: 820mg.

Estimated. May vary based on ingredients and cooking methods.

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