INA GARTEN RECIPES EGGPLANT

INA GARTEN RECIPES EGGPLANT

Are you looking for an amazing addition to your dinner table that’s sure to impress anyone you prepare it for? If so, you’ll definitely want to try out Ina Garten’s tasty roasted eggplant parmesan recipe. It’s a great way to show off your culinary skills and provide your family with a delicious meal.

Ingredients

Here’s what you’ll need to make this divine eggplant parmesan dish:

  • 2 large eggplants
  • 1 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 28-ounce can of crushed tomatoes
  • 2 tablespoons tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • 3 tablespoons chopped fresh basil leaves, divided
  • 1/4 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/2 cup freshly grated mozzarella
  • 1/4 cup freshly grated Pecorino Romano cheese
  • Part-skim ricotta cheese
  • 3/4 cup dried Italian-style breadcrumbs
  • Cooked pasta and fresh basil leaves, for serving

Instructions

Ready to get started? Here’s how to make this scrumptious eggplant parmesan:

  1. Preheat the oven to 400 degrees F. Slice the eggplants into 1/2-inch rounds and place them in a large bowl. Add the oil, garlic, and a generous pinch each of salt and pepper, and toss to coat.
  2. Arrange the eggplant in one layer on a lightly greased baking sheet. Bake for 25 to 30 minutes, until the eggplant is golden brown and tender.
  3. Meanwhile, heat the tomatoes with the tomato paste in a large skillet set over medium heat. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes. Bring to a simmer and cook for 10 minutes. Stir in 2 tablespoons of the basil.
  4. In a shallow bowl, combine the Parmesan, mozzarella, and Pecorino. Dip each eggplant slice into the cheese, turning to coat both sides.
  5. Spread 1/3 of the tomato sauce into the bottom of a 9-by-13-inch baking dish. Arrange the eggplant slices in a single layer on top of the sauce and spread ricotta cheese over them. Top with the remaining tomato sauce and sprinkle with the breadcrumbs and the remaining 1 tablespoon of basil.
  6. Bake for 30 minutes, until the eggplant is cooked and the sauce is bubbly. Serve over cooked pasta and garnish with fresh basil leaves.

FAQs

  • What kind of eggplants are best for this recipe?
    Look for firm, unblemished eggplants with glossy, bright-colored skin.
  • Do I have to use all of the cheeses listed?
    You can use whatever cheese you like. Feel free to experiment with your favorites to create a unique flavor.
  • Can I skip the baking step?
    Yes, you can skip baking the eggplant slices. Fry them instead in a pan of hot oil before coating them with the cheese and continuing with the recipe.

Video Tutorial

Check out this video tutorial for a more detailed explanation of how to make this delicious eggplant parmesan dish:

Recommended product

This eggplant parmesan recipe is sure to become one of your go-to dishes for family dinners. To help make your life easier, you’ll need a good baking dish. We recommend this Lodge 9 Inch Round Cast Iron Skillet, which you can find here.


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