Ina Garten’s MUST-TRY Roasted Eggplant Parmesan 🍴🍆 Barefoot Contessa

Ina Garten’s MUST-TRY Roasted Eggplant Parmesan 🍴🍆 Barefoot Contessa

Posted by By Food Network 12 minutes Ago 4 Min Read

A Taste of Summer: Ina Garten’s MUST-TRY Roasted Eggplant Parmesan 🍴🍆

When it comes to comforting Italian cuisine, few dishes rival the beloved Eggplant Parmesan. Ina Garten, the culinary queen of the Hamptons and host of Barefoot Contessa, elevates this classic to a work of art with her Roasted Eggplant Parmesan. This dish is the perfect blend of flavors and textures, combining rich marinara, creamy cheeses, and perfectly roasted eggplant. Grab your apron and let’s get cooking!

Ingredients You’ll Need:

  • Eggplant: 2 1/2 pounds of freshly picked eggplant, unpeeled and sliced into 1/4 to 1/3 inch thick pieces.
  • Olive Oil: 3/4 cup of good quality olive oil to enhance the roasting process.
  • Seasonings: 1 tablespoon of dried oregano, kosher salt, and freshly ground black pepper for a savory kick.
  • Marinara Sauce: 1 (24-ounce) jar of your favorite marinara sauce, such as Rao’s, for a fresh and flavorful base.
  • Basil: 1/2 cup of julienned fresh basil leaves to add a touch of greenery and a burst of freshness.
  • Cheeses:
    • 1 pound of fresh buffalo mozzarella, thinly sliced for creaminess,
    • 8 ounces of garlic and herb goat cheese for a tangy bite,
    • 1½ cups of freshly grated Italian Parmesan cheese for that quintessential cheesy layer.
  • Topping:
    • 1 1/3 cups of fresh bread crumbs from a country loaf for a crunchy finish,
    • 4 minced garlic cloves,
    • 1/4 cup of chopped fresh basil or parsley leaves,
    • 1/4 cup of olive oil to bind the crumbs.

Instructions:

  1. Preheat Oven: Begin by preheating your oven to 400 degrees F, arranging three racks evenly spaced for optimal baking.

  2. Prepare the Eggplant: Lay the eggplant in a single layer across three sheet pans. Brush both sides generously with olive oil. Sprinkle the oregano, salt, and pepper over the eggplant, gently crushing the oregano with your hands for enhanced flavor. Roast in the oven for 15 minutes, then flip the slices and rotate the pans. Bake for another 10 minutes until tender.

  3. Layering: In a 10 by 14 by 2-inch ceramic baking dish, spread one-third of the marinara sauce as the base. Layer one-third of the roasted eggplant, followed by one-third of the basil, mozzarella, goat cheese, and Parmesan. Repeat the layers twice more, finishing with the final sprinkling of Parmesan.

  4. Prepare the Topping: In a food processor, combine the fresh bread crumbs, minced garlic, and basil or parsley. Pulse to mix, then add 1/4 cup of olive oil and a teaspoon of salt. Continue pulsing until the mixture is moistened.

  5. Final Bake: Sprinkle the breadcrumb mixture evenly over the layered eggplant. Bake for 45 to 50 minutes, until the dish is bubbling and the top is a beautiful golden brown. Allow it to rest at room temperature for about 10 minutes before serving.

Serving Suggestions:

This Roasted Eggplant Parmesan is a showstopper at any dinner table. Pair it with a side salad and crusty bread for a complete meal that feels both hearty and light. Ina’s recipe brings a taste of the Mediterranean right to your home, perfect for gatherings or cozy nights in.

Indulge in this delectable dish, and voila! You’ve mastered Ina Garten’s MUST-TRY Roasted Eggplant Parmesan, ready to impress family and friends alike. Enjoy the warmth of home-cooked goodness with every bite!

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Video “Ina Garten's MUST-TRY Roasted Eggplant Parmesan 🍴🍆 Barefoot Contessa | Food Network” was uploaded on 10/03/2026 to Youtube Channel Food Network

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