Roasted Eggplant Parmesan
This is eggplant Parm without the fuss. The eggplant is roasted until golden, then baked with garlicky tomato sauce, mozzarella, Parmesan, and a little smoked Gouda for good measure. It converts into a bubbling, cheesy stack that’s rich but not heavy. It’s cozy and exactly the kind of dinner that disappears faster than you think.
Servings: SIX
INGREDIENTS
2 large eggplants (about 1 pound each)
1/4 cup olive oil, divided
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 teaspoon dried oregano
8 ounces mozzarella cheese, shredded
4 ounces smoked Gouda cheese, shredded
2 ounces Parmesan cheese, grated (optional, depending on the saltiness of the Gouda)
PREPARATION
Prepare Eggplant: Preheat the oven to 425°F (220°C). Peel the eggplants in alternating stripes, then cut into 1/4-inch-thick rounds. Sprinkle both sides generously with salt and let sit for 30 minutes. Pat very dry with paper towels. Arrange on two parchment-lined baking sheets, drizzle with 2 tablespoons olive oil, season with black pepper, and roast for 25 to 30 minutes, flipping halfway, until deeply golden and most of the moisture has cooked away.
Make Sauce: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds to 1 minute, until fragrant. Stir in the crushed tomatoes and oregano. Season lightly with salt and black pepper. Simmer for 30 to 40 minutes, stirring occasionally, until the sauce is thick and most of the excess liquid has evaporated.
Layer Parmesan: Spread a thin layer of tomato sauce in the bottom of a 9 x 13-inch ceramic or glass baking dish. Add a layer of roasted eggplant, then sprinkle with mozzarella and smoked Gouda. If your Gouda is mild and not very salty, add a light sprinkle of Parmesan. Repeat the layers with the remaining sauce, eggplant, and cheeses, finishing with the cheese on top.
Bake Parmesan: Bake for 20 to 25 minutes, until the cheese is melted, bubbling, and lightly golden.
Plate: Let the Parmesan rest for 10 to 15 minutes before serving. Tear fresh basil over the top and serve with a crisp green salad.
Notes:
Simmering the tomato sauce for 30 to 40 minutes is worth the extra time. A thick sauce keeps the finished dish from becoming watery since the eggplant releases more moisture as it bakes.
Taste the smoked Gouda before assembling. If it's on the salty side, skip the Parmesan. The Gouda and mozzarella provide plenty of flavor on their own.
