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Smoky Roasted Eggplant Parmesan

This dish transforms traditional eggplant parmesan by roasting the eggplant first, which deepens its smoky flavor and caramelizes the edges for a richer, more complex taste. Breaded, fried until crispy, and layered with tangy tomato sauce and melted cheese, it presents a comforting yet elevated appearance with bubbling, golden tops and tender, smoky eggplant slices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 cup panko breadcrumbs lightly toasted
  • 1/2 cup Italian seasoned breadcrumbs
  • 2 eggs beaten
  • 1 cup all-purpose flour
  • 2 cups tomato sauce rich, homemade or jarred
  • 2 cups mozzarella cheese shredded, at room temperature
  • 1/2 cup Parmesan cheese grated
  • fresh basil basil leaves chopped, for garnish
  • 2 tablespoons olive oil extra virgin for roasting and frying
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Three shallow bowls
  • Large skillet
  • Spatula or tongs
  • Baking dish

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper, then arrange the eggplant slices in a single layer. Brush lightly with olive oil and roast for 25-30 minutes, flipping halfway, until edges are deeply caramelized and smoky.
  2. Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of toasted panko and Italian seasoned breadcrumbs. Season the flour with salt, pepper, and dried oregano for extra flavor.
  3. Once the roasted eggplant slices have cooled slightly, pat them dry if needed. Dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  4. Heat a large skillet over medium heat and add a tablespoon of olive oil. When hot and shimmering, fry the breaded eggplant slices in batches for 3-4 minutes per side, until golden brown and crispy, listening for a gentle sizzle.
  5. Transfer the fried slices to a paper towel-lined plate to drain excess oil. Repeat until all slices are fried, adding more oil if necessary and maintaining a steady heat.
  6. Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer the fried eggplant slices over the sauce, then top with more sauce and a generous sprinkle of mozzarella and Parmesan cheeses. Repeat layers as desired, finishing with cheese on top.
  7. Bake the assembled dish at 180°C (355°F) for 20-25 minutes until bubbling and golden on top. Once out of the oven, let it rest for 10 minutes to set before slicing.
  8. Garnish with fresh chopped basil and serve hot, enjoying the smoky, crispy eggplant layered with rich tomato sauce and melted cheese.

Notes

For extra smoky flavor, consider charring the eggplant slightly before roasting. To make it dairy-free, substitute with vegan cheese and plant-based sauces. Resting the dish after baking helps the cheese set for cleaner slices.