Recipe: Roasted eggplant parmesan

Adapted from here, see also here.

Ingredients

• 2.5 lbs eggplant unpeeled, sliced 1/2 in thick
• .75 cup olive oil
• 1 tbsp dried oregano
• 1 24 oz jar marinara sauce
• Kosher salt/fresh ground black pepper
• .5 cup julienned fresh basil leaves
• .5 lb fresh buffalo mozzarella thinly sliced
• .5 lb goat cheese
•  1 cup Parmesan cheese

Topping

• 1.5 cup bread crumbs
• 4 garlic cloves minced
• .25 cup chopped basil leaves
• .25 cup olive oil

Instructions

1. Preheat oven to 400 degrees and arrange 3 racks evenly spaced.

2. Slice eggplant and season heavily with salt. Lay the eggplant in one layer on all 4 sheets. Brush both sides with olive oil. Sprinkle with oregano, then salt and pepper. Bake for 15 minutes, then turn the eggplant and rotate the pans. Bake for 10 more minutes. Leave the oven at 400 degrees.

3. In a 10x14x2 inch baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in 1 layer, then spread a third of the basil, mozzarella, goat cheese, and Parmesan. Repeat twice.

4. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the olive oil and 1 teaspoon salt and pulse to combine. Sprinkle the mixture evenly over the dish.

5. Bake for 45 minutes until bubbling and golden brown. Let sit for 10 minutes before serving.