Eggplant parmesan was the dish my grandma made for every birthday, but frying all those slices took her an entire afternoon. Later she found a shortcut she swore tasted just as good: roast the slices with garlic oil until they turn creamy, then top each one with sauce and cheese and slide them back into the oven. I make it twice a week in the fall, when eggplants are cheap and shiny at the market. It is filling enough for dinner with a green salad, and the kids eat the rounds like little pizzas. Best of all, the whole tray is ready in about an hour, and most of that time the oven does the work while you set the table.
Servings: 4 · Prep: 30 min · Cook: 30 min
Ingredients
- 2 medium (about 2 lb / 900 g) eggplants
- 1 tsp salt
- 1/4 cup (60 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 cup (240 ml) marinara sauce
- 1 cup (100 g) mozzarella, shredded
- 1/4 cup (25 g) parmesan, grated
- a handful fresh basil
Method
- Slice the eggplants into rounds about 1/2 inch (1.2 cm) thick. Lay them on a tray, sprinkle both sides with the salt and leave for 20 minutes, then pat off the beads of moisture with paper towels.
- Heat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. In a small bowl, stir together the olive oil, garlic, oregano and black pepper.
- Arrange the eggplant rounds on the sheets in a single layer without overlapping. Brush the tops generously with half of the garlic oil, flip them and brush the other side with the rest.
- Roast for 20 minutes, turning the slices once halfway through, until they are soft all the way through and browned at the edges. A knife should slide in with no resistance.
- Spoon about 1 tablespoon of marinara sauce onto each round, then top with the mozzarella and a little parmesan. Return the sheets to the oven for 8 to 10 minutes, until the cheese is melted and starting to bubble.
- Tear the fresh basil over the top and serve right away, three or four rounds per person, with bread or pasta on the side.
Tips and variations
- Grandma's tip: brush the oil on, never pour it. Eggplant drinks oil like a sponge, and brushing gives you creamy slices without them turning greasy.
- Pick eggplants that feel heavy for their size with tight, glossy skin; they have fewer seeds and less bitterness.
- Leftover rounds make a great sandwich: tuck two between toasted bread with a slice of provolone.
- For a vegetarian lasagna, layer the roasted slices with ricotta and extra sauce and bake until bubbly.
Simple, cheap and so comforting, with no splattering oil and no pile of pans to wash afterward. I hope this eggplant earns a spot on your table every week too.
