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This dish is going to rock your world. I promise!!!! So get this oooey gooey cheesy yuminess into your belly now.

Eggplant, aubergine or melanzane is one of those ingredients you find in a lot of Italian dishes. Like mushrooms, it acts like a sponge and absorbs whatever flavors you throw at it.

A lot of people are afraid of cooking it. Most people salt it beforehand to draw out the water and bitterness. But I never do this and I always end up with a yummy dish.

For this one, I used the oven to roast the eggplant. And then I smothered it with cheese, cheese, and even more cheese. And the tomato, basil, and epic breadcrumb crust brings it all together.

You are definitely going to want to make this Italian classic immediately. It’s out of this world.⁠

Buon appetito xxx MM⁠

Print

Baked Eggplant Parmesan

  • Author: Melissa Mayo

Ingredients

Scale
  • 3 lbs /1.4 Kg eggplants cut into ½ inch half moons
  • 1 TBS basil
  • 1 TBS oregano
  • 1 TBS thyme
  • Coarse salt and black pepper
  • Good Italian olive oil
  • 24 oz.680g  jar of marina sauce
  • 1 lb /500g of sliced mozzarella
  • 1 cup of good quality feta cheese (optional)
  • 1 ½ cups of grated parmesan cheese
  • 1 bunch of basil
  • 3 cups of crusty bread cut into cubes
  • 2 garlic cloves
  • 1 bunch Italian parsley

Instructions

Preheat the oven to 400 F/200 C

Arrange 3 racks on the bottom, middle, and top. Cut the eggplant into slices and place in a large bowl. Add the basil, oregano, thyme, salt, and pepper. Generously drizzle with olive oil. Place the slices on 3 baking sheets. Roast for 15 minutes. Flip the eggplant over and switch the sheet on the bottom rack with the one on top.

Roast for another 10 mins. Drizzle some oil in a large baking dish. Spread a third of the marinara sauce on the bottom and top evenly with a third of the eggplant, a third of the mozzarella, feta, parmesan, and basil. Repeat this two more times.

Blitz the bread cubes, garlic, and parsley in a food processor or Vitamix to make crumbs. Sprinkle the mixture over the dish and drizzle with a generous amount of Italian olive oil.

Bake uncovered for 50 -55 minutes until the crust is golden + crispy. Allow it to sit a few minutes before serving.

SERVES 8

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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