Oven-Roasted Eggplant Parmesan with Fresh Tomato & Basil

Ingredients

- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, diced
- 2 fresh tomatoes, chopped
- 3 garlic cloves, minced
- 1/4 cup water
- Fresh basil leaves, for garnish
- 1 teaspoon nutritional yeast (optional)

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C).

2. Prepare the Eggplants
Lay the eggplant slices on a baking sheet. Sprinkle both sides with sea salt and let them sit for 15 minutes to draw out excess moisture. Pat the slices dry with a paper towel.

3. Roast the Eggplant
Drizzle eggplant slices with 1 tablespoon of olive oil and season with 1/4 teaspoon ground black pepper. Arrange in a single layer on a baking sheet. Roast in the preheated oven for PT20M (20 minutes) until soft and golden brown, flipping halfway through.

4. Sauté Aromatics
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced red bell peppers. Sauté until the peppers soften, about PT5M (5 minutes).

5. Prepare the Sauce
Add chopped fresh tomatoes to the skillet along with a pinch of salt and remaining black pepper. Cook for PT10M (10 minutes) until the mixture becomes saucy. Pour in the tomato sauce and water, stirring to combine. Allow to simmer over low heat for PT10M (10 minutes).

6. Assemble the Dish
In a baking dish, spread a thin layer of the prepared tomato sauce. Layer half of the roasted eggplant slices over the sauce. Sprinkle half of the breadcrumbs, Parmesan cheese, and mozzarella over the eggplants. Repeat with remaining eggplant slices, sauce, breadcrumbs, Parmesan, and mozzarella.

7. Bake to Perfection
Cover the dish with aluminum foil and bake in the oven for PT15M (15 minutes). Remove the foil and bake for an additional PT10M (10 minutes) until the cheese is bubbly and golden.

8. Garnish and Serve
Let the dish cool slightly. Top with fresh basil leaves and a sprinkle of nutritional yeast if using. Serve warm.

Total Time

PT1H10M
1 hour and 10 minutes

Type of Dish

Dinner

Keywords

Eggplant Parmesan, oven-roasted, roasted eggplant, vegetarian dinner, cheesy casserole, tomato and basil, Italian comfort food, easy dinner recipe, healthy dinner, basil & cheese

Recipe Yield

Feeds 4 adults

Calories

Approx. 1,200 calories for the entire dish

#OvenRoasted #EggplantParmesan #DinnerDelight #ItalianCuisine #HealthyEating