Baked Eggplant Parmesan
This baked eggplant parmesan recipe is easy to make and loaded with flavor. Perfect as an appetizer or as your main meal.
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. About the size of a half dollar.
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, cover with foil and bake for 30-35 minutes at 400 degrees.
Remove the foil, and broil for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
Serve hot and enjoy!
Serving: 1serving, Calories: 322kcal, Carbohydrates: 20g, Protein: 14g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 3197mg, Potassium: 781mg, Fiber: 8g, Sugar: 11g, Vitamin A: 686IU, Vitamin C: 16mg, Calcium: 380mg, Iron: 2mg