Baked Eggplant Parmesan
This baked eggplant parmesan recipe is a riff off of Chef Thomas Keller’s famous baked eggplant parmesan. He used to serve a similar version of this dish at the TAK Room in NYC pre co-vid. After seeing him recreate his TAK Room recipe, I knew I had to make a version for the blog.
While slightly different, this baked eggplant parmesan is made from a few simple delicious ingredients. What’s great is that this recipe is large enough to share and perfect any night of the week. You can store this covered in the refrigerator for up to 3 days.
In my opinion, the cubed eggplant pieces take this dish to the next level. The larger pieces give a meaty quality to the eggplant. The meaty texture tastes so delicious with the quick pomodoro sauce and three-cheese blend. What’s great, is that this recipe does not call for breading or frying. Making this a tasty and Healthyish way to enjoy eggplant when the craving strikes.
This dish does take some time to make but it’s totally worth it. I hope you enjoy this recipe as much as I do.
Baked Eggplant Parmesan
- 2 medium sized eggplants
- 1 tablespoon salt
- 2 tablespoons olive oil
Quick Pomodoro Sauce
- 1 can whole peeled pomodoro tomatoes with juice , 28 ounce can
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 1 tablespoon oregano
- 1.5 teaspoons salt
Three Cheese Blend
- ⅓ cup grated Romano cheese
- ½ cup grated parmesan
- ½ cup shredded mozzarella
- sauce pot
- baking tray lined with parchment
- large mixing bowl
- small mixing bowl
- Preheat the oven to 400 degrees.
- Line a baking tray with parchment paper and set it aside.
- Gently spray a 9-inch cast iron skillet with cooking spray and set it aside.
Prepare the eggplant:
- Remove the ends from your eggplants and peel the skin off using a peeler.
- Cut the eggplant in half and then slice it lengthwise. Next, you’ll cube or dice the eggplant into evenly sized pieces. I like slightly larger pieces because the eggplant will cook down as it roasts.
- Once diced, add the eggplant into a mixing bowl and season it with salt and olive oil. Toss until everything is well coated.
- Let the eggplant rest in the bowl for one hour. The salt will extract any excess moisture and bitterness from the eggplant. Set aside.
Prepare the pomodoro sauce:
- In a sauce pot, combine the whole peeled pomodoro tomatoes, garlic, salt, butter, and oregano. Stir well over low heat. Using a wooden spoon, break the whole peeled tomatoes into smaller pieces. Once well combined, turn off the heat and set the sauce aside.
Prepare the cheese blend:
- In a small mixing bowl, combine the Romano, parmesan, and mozzarella cheese. Stir well and set it aside.
Roast the eggplant:
- Once the eggplant has rested for an hour, using your hands, gently squeeze out any excess moisture.
- Place the squeezed eggplant on the prepared baking tray.
- Roast for 30-35 minutes at 400.
- Next, you’ll remove the eggplant from the oven and toss it in the pot with the sauce. Add about half of the three-cheese blend and stir until everything is well coated.
- Pour the eggplant / sauce / cheese mixture into the prepared 9-inch cast iron skillet.
- Top with the remaining three cheese blend and bake for 25-30 minutes at 400 degrees.
- I broiled mine for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
- Serve hot and enjoy!