This tender, cheesy Ina Garten Eggplant Parmesan is made with roasted eggplant, marinara sauce, and ricotta, ready in 1 hour and 15 minutes. The melted mozzarella forms a golden crust over the bubbling tomato sauce right as it comes out of the oven. I love making this on a Sunday afternoon for a comforting family dinner.

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Why This Classic Works

I used to avoid making eggplant dishes because frying the slices was too messy and time-consuming. This version skips the frying completely and relies on high-heat roasting instead.

Roasting gives the eggplant a soft, creamy texture without soaking up endless amounts of oil. It completely changed my approach to building this layered Italian bake.

Ina Garten Eggplant Parmesan Ingredients

2 large eggplants, sliced into 1/2-inch rounds
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups marinara sauce
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 extra-large egg
1/4 cup fresh basil leaves, chopped
1 pound fresh mozzarella cheese, sliced

How To Make Ina Garten Eggplant Parmesan

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil on both sides, season with salt and pepper, and place them on two baking sheets.
Roast the Slices: Bake the eggplant for 25 minutes, flipping halfway through, until they are tender and lightly browned. Remove from the oven and lower the heat to 375°F (190°C).
Mix the Cheese Filling: In a medium bowl, stir together the ricotta, Parmesan cheese, egg, and fresh chopped basil until evenly combined.
Assemble the Layers: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer a third of the roasted eggplant, followed by a third of the ricotta mixture, sliced mozzarella, and marinara.
Repeat and Bake: Repeat the layers twice more, finishing with mozzarella on top. Bake for 45 minutes until the cheese is bubbling and golden brown. Let rest for 10 minutes before serving.

Recipe Tips

Salt the eggplant: If your eggplants are older or very large, salt the slices and let them sit for 30 minutes to draw out bitterness before roasting.
Use quality sauce: Since the marinara makes up a huge portion of the flavor, choose a premium jarred brand or make your own.
Rest before cutting: Letting the dish sit for 10 to 15 minutes after baking helps the layers set so it does not fall apart on the plate.

What To Serve With Eggplant Parmesan

This hearty bake pairs perfectly with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A slice of warm garlic bread is also excellent for soaking up any leftover tomato sauce on your plate.

How To Store

Keep leftover portions in an airtight container in the fridge for up to 4 days. You can also freeze the baked and cooled casserole tightly wrapped in foil for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

FAQs

Do I need to peel the eggplant?

No, keeping the skin on helps the slices hold their shape during roasting and baking. If you prefer a softer texture, you can peel them first.

Can I make this ahead of time?

Yes, you can assemble the entire dish, cover it, and keep it in the fridge for up to two days before baking.

Why is my eggplant parmesan watery?

This happens if the eggplant is under-roasted or if your marinara sauce is too thin. Ensure the slices are fully tender before layering.

Nutrition

Calories: 450
Total Fat: 32g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 850mg
Total Carbohydrate: 22g
Protein: 21g

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