My Three Seasons

Roasted Eggplant Parmesan

with garlic butter breadcrumbs


Roast the eggplant


Preheat oven to 450F. Place sliced eggplant on tray and drizzle with olive oil. Season with salt. Bake 25-30 minutes, flipping halfway through.

Start sauce


Add ¼ cup of oil, sliced garlic, basil sprigs and red pepper to a medium sized sauce pan. Turn heat to medium.

Add canned tomatoes


Once garlic comes to a sizzle, add tomatoes and season. Bring to a simmer and cook for 25-30 minutes or until sauce thickens and deepens in flavor.

Start breadcrumbs


Add oil, butter, garlic and anchovies to a large pan. Turn heat to medium.

Toast and flavor breadcrumbs


Add breadcrumbs to pan and toast 5-7 minutes. Stir in lemon zest and parsley.

Layer and bake


Layer half the sauce, eggplant, breadcrumbs, parmesan and mozzarella. Repeat. Bake.

Click below for the full recipe and helpful tips!