Side shot of eggplant parmigiana in rectangular white dish with handles.

Roasted Eggplant Parmigiana

Inspired
Serving Time Icon 2 Hr
Serves Number Icon Serves 8-10

Put the zucchini pasta noodles aside and try this Roasted Eggplant Parmigiana made with fresh Ontario Mozzarella and Parmesan. Do the prep work on the weekend to enjoy this casserole during the week!

Prep 1 hr

Cook 1 hr

Ingredients

Tip

Make ahead: Cover and refrigerate for up to 2 days before baking. Reduce oven temperature to 350°F (180°C) and heat through about 40 minutes or until centre is hot.

Method

Step 1

Trim stem ends from eggplant and slice crosswise into 1/2 inch (2 cm) thick rounds. Layer in a colander and sprinkle with salt; let stand for 30 minutes.

 

Step 2

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper; set aside.

 

Step 3

Rinse eggplant slices lightly with water and pat dry. Brush each slice with some of the oil and place, oil side down on prepared pan. Brush with some more oil and roast for 10 minutes. Turn slices over and roast for about 10 minute or until tender. Remove and let cool slightly.

 

Step 4

In 3 shallow bowls, prepare flour in one, eggs in another and combine breadcrumbs and cheese in the third bowl. Dredge each slice in flour then egg, letting excess drip off and coat with breadcrumbs.

 

Step 5

Spread 1/2 cup (125 mL) of the sauce onto bottom of 11 x 7 inch (2.5 L) baking dish.

 

Step 6

Meanwhile, heat 3 tbsp (45 mL) of oil over medium high heat and brown eggplant slices on both sides. As they are browned layer slices overlapping slightly into sauced pan. Once layer is full, spread with 1/2 cup (125 mL) of sauce and sprinkle with 1/2 cup (125 mL) of cheese. Repeat layers twice with remaining browned eggplant slices and top with remaining 1 cup (250 mL) of sauce and cheese.

 

Step 7

Cover and bake for 30 minutes or until cheese melts and sauce is bubbly. Sprinkle with basil if desired, to serve.

Nutritional Information

Per serving (1/8th recipe)

Calories 420
Protein 15 g
Carbohydrates 33 g
Fat 26 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 950 mg
Fibre 9 g
Sugars 11 g

Top 5 Nutrients: Niacin 26%DV, Calcium 23%DV, Vitamin K 22%DV, Vitamin B12 21%DV, Riboflavin 20%DV.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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