Eggplant Parmesan is proof that restraint is overrated. Fried eggplant, tomato sauce, melted cheese, then more of all three stacked on top. It’s messy, unapologetically rich, and one of the great arguments for treating vegetables less like an obligation and more like an opportunity. (Don’t worry, the eggplant are oven-fried here so that counts for something.)
- 4 pounds eggplant, cut lengthwise into 1/4-inch plants
- Salt and pepper
- 2 tablespoons olive oil, plus more for greasing and drizzling
- 3/4 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon dried oregano
- 1 cup ricotta cheese
- 3/4 cup pesto
- Red pepper flakes
- 1 24-ounce jar marinara sauce
- 1 cup shredded low-moisture mozzarella cheese
- Basil leaves, for serving
- Preheat the oven to 400°F. Line two baking sheets with aluminum foil and grease them.
- Place the eggplant in a colander and salt each side. Let it drain for 15 minutes.
- Meanwhile, in a small bowl, stir together the olive oil, breadcrumbs, 1/4 cup of the Parmesan, and the oregano. Season with salt.
- In a separate small bowl, stir together the ricotta, pesto, and a pinch of red pepper flakes.
- Pat the eggplant dry. Drizzle both sides with olive oil and season with pepper. Arrange on the prepared baking sheets (it’s okay if the slices overlap a little). Roast, rotating the pan halfway through, until the eggplant is soft and beginning to brown, 25 to 30 minutes.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9″ x 13″ baking sheet. Arrange 1/4 of the eggplant over the sauce, overlapping is needed to create an even layer. Dollop about half a cup of the ricotta mixture and spread it out evenly. Spread on another half cup marinara sauce. Repeat the layers twice more. Add the remaining eggplant, the remaining marinara, the mozzarella, and top with the remaining 1/4 cup Parmesan.
- Cover with foil and bake until the mozzarella is melted and bubbly, about 30 minutes. Remove the foil, sprinkle the bread mixture over the top, and continue baking until the topping is golden, about 15 minutes more. Let stand for about 10 minutes, top with basil, and serve.