Roasted Eggplant Parmesan
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Looking for a lighter take on a classic comfort dish? This Roasted Eggplant Parmesan skips the frying and eggs, delivering all the cheesy, saucy goodness you crave with a healthier twist. Perfect for a cozy dinner or impressing guests with minimal effort. 
Ingredients:
Image source: EatingWell
Ingredients:
- 2 medium globe eggplants, sliced ½-inch thick
- 4 tablespoons extra-virgin olive oil, divided
- 1 (24-ounce) jar lower-sodium marinara sauce
- â…“ cup torn fresh basil leaves, plus small leaves for garnish
- 1½ teaspoons chopped fresh oregano
- 2 medium cloves garlic, grated
- 6 ounces low-moisture whole-milk mozzarella cheese, torn (about 1½ cups)
- 4 tablespoons grated Parmesan cheese, divided
- ÂĽ cup panko breadcrumbs
- Position racks in the middle and lower thirds of the oven; preheat to 450°F. Coat 2 large rimmed baking sheets with cooking spray. Arrange eggplant slices in a single layer on the prepared baking sheets. Generously brush both sides of the eggplant with 3 tablespoons of oil. Roast until tender and golden brown, about 20 minutes, flipping the slices and rotating the pans between the top and bottom racks halfway through.
- Combine marinara, ⅓ cup basil, 1½ teaspoons oregano, and the grated garlic in a medium bowl. Spoon about ⅓ cup of the sauce over the bottom of a large skillet. Arrange half of the roasted eggplant slices in an even layer over the sauce. Top with 1⅓ cups of sauce; scatter half of the torn mozzarella over the sauce. Sprinkle with 1 tablespoon Parmesan. Arrange the remaining eggplant slices in an even layer over the Parmesan.
- Top with the remaining 1â…“ cups of sauce, the remaining mozzarella, and 2 tablespoons of Parmesan. Bake until the cheese has started to melt and the sauce bubbles around the pan edges, about 10 minutes.
- Stir ÂĽ cup panko and the remaining 1 tablespoon oil together in a small bowl; sprinkle over the melted cheese. Return the skillet to the oven; increase oven temperature to broil. Broil until the panko is golden brown, about 4 minutes. Sprinkle with the remaining 1 tablespoon Parmesan. Let stand for about 10 minutes before serving. Garnish with basil leaves, if desired.
