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Roasted Eggplant And Tomato Parmigiana

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This is not a traditional eggplant parmigiana, I used what I had a ton of tomatoes and one large eggplant. I usually bread the eggplant and fry it but not this time, it’s a little different. Yesterday I oven roasted 3 baking sheets of tomatoes that I got at the farmers market. I bought an eggplant that I thought I would try to spiralize, it was too big and spongy and the spiralizer didn’t work on it. Cleaning out my freezer I found a small bag of bread crumbs (about 1 cup) that I had made from homemade bread that didn’t get eaten. So if you can see where I’m going I used what I had in the refrigerator and freezer and created a delicious casserole. The eggplant was cut into about 1/4 inch thick slices and roasted in the oven with a drizzle of olive oil.  Layer the tomatoes and eggplant with some ricotta and fresh mozzarella and there you have it. This is not really a recipe, I guestimated the amounts, with this type of dish you make it according to taste, it is open to interpretation, if you are watching your fat grams use less cheese or low fat/part skim cheese for example. I made two of them a little individual size for me and a larger one to take to my friends.  You don’t have to make everything at once, the tomatoes were roasted the day before and you can even make the whole thing and refrigerate until ready to bake.

Roasted Eggplant and tomato parmigiana

Made 2 casseroles one larger than the other

Roasted tomatoes (I guess I used about 2 cups of roasted tomatoes approximately)

eggplant (I used one very large eggplant)

1/2 shallot (1 lobe) chopped

1 large clove garlic minced

1 cup breadcrumbs

approximately 1/4 cup grated cheese plus more for the ricotta and casserole

ricotta (about 8 oz)

mozzarella cut into thin slices (I used most of an 8 oz fresh mozzarella)

4-5 basil leaves torn

Heat oven to 375, cut the tomatoes into rounds and place on parchment lined baking sheet. Drizzle with olive oil and roast in the oven for about 30 minutes just until they start to caramelize but are not dried out. Set aside. I made the tomatoes the day before.

Slice eggplant into rounds or quarters about 1/4 inch thick. Place on parchment (brush some oil on parchment sheet) lined baking sheet and drizzle with olive oil. Roast for about 40-45 minutes until softened and lightly browned. Set aside.

Heat some olive oil and a little pat of butter in a skillet, mince some garlic and chop 1/2 shallot, cook on medium high heat until softened. Add the bread crumbs and pan toast until golden brown. Spoon into a bowl and cool. Add some (if I had to guess about 2 tbs) grated cheese of your choice, parmigiana, romano, asiago or all of the above and some chopped parsley.

Beat an egg in a mixing bowl, add a little grated cheese and season with salt and pepper, add the ricotta and stir to combine.

Putting it together

I used a small rectangular pyrex and small oval baking dish. Layer some of the roasted tomatoes on the bottom of the pan. Place some of the eggplant on top, sprinkle with a little of the breadcrumbs, spread some of the ricotta on top and then continue to layer adding a few of the torn basil leaves in between each layer. You can make this however you like, my top layer was tomatoes which I sprinkled with a little more bread crumbs, some grated cheese and some mozzarella. Bake at 375 degrees for approximately 40-45 mintues or until bubbly and the cheese on top is lightly browned. Let sit for about 30 minutes to set before serving.

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88 Comments Post a comment
  1. I just sat down after running around all morning to a hot strong cup of coffee and a quick browse on WP and there is was…

    🍆🍆EGGPLANT🍆🍆RICOTTA🍆🍆MOZZARELLA🍆🍆

    Tomorrow I’m going out to lunch with my sister to our usual joint an Italian restaurant we frequent and I think I might have the EGGPLANT 🍆🍆

    September 6, 2016
    • I love everything about eggplant the flavor the color the shape it is an all time fave. Have fun with your sister and enjoy the eggplant😃

      September 6, 2016
      • ISN’T GREAT BEING ITALIAN AMERICAN
        󾓦󾓩 …best of both worlds

        September 6, 2016
      • The best😃👍🍕🍝🇺🇸

        September 6, 2016
  2. Bonjour chère Suzanne – another marvellous idea – Tomatoes are so rich, beautiful to see, and a providence for cooking, when roasted with cheese, and bread.
    I shall do that ! It is perfect for an evening light dinner, in autumn, and warmful. For heart too !
    Merci, avec mes bises et amitiés – france 🙂

    September 6, 2016
    • Merci France, Oui, les tomates sont délicieueses. It made a wonderful meal and was a great way to use the produce I had. Thank you so much. Embrasse mon ami!

      September 6, 2016
  3. Those are great tips, Suzanne. It’s a good thing that I’m in the middle of eating lunch, else I’d be starving! 😀 I enjoy when you describe how you salvaged something that didn’t start out as you expected. Plus it sounds like a healthful take on a dish that can be high in fat and calories. Well done. Hugs.

    September 6, 2016
    • Well it has some cheese in it but little fat other than the drizzle of olive oil on eggplant and tomato. It’s good and I halved the small casserole so it went for two meals. Thank you as always Teagan!

      September 6, 2016
  4. Bravo-Bravo-Bravo-love it!!! My ovens are my best friends…Beautiful dish! xo

    September 6, 2016
  5. Suzane – sometimes (like in this time) those clean-out-the-refrigerator-dishes can be so darn good! This eggplant casserole sounds downright scrumptious – a little salad on the side and my belly would be so happy!

    September 6, 2016
    • I always over buy, it’s a problem I have and have to find ways to use things. Yes a salad and some of this make a wonderful meal. Thank you so much Shashi.

      September 6, 2016
  6. yumm this looks so yummy Suzanne!

    September 6, 2016
    • Thanks so much Lynn, hows the book coming?

      September 6, 2016
      • I’m working on it right now haha wow not sure which way to go or what to write, but just doing it. Thanks for asking!

        September 6, 2016
  7. Fabulous! I love that you roasted the tomatoes first! Unfortunately I’ll have to wait until girlfriends come over. The husband won’t eat eggplant….

    September 6, 2016
    • Yes, roasting the tomatoes until they are almost caramelized makes this so good. I love eggplant, eat it all the time. Thanks so much Mimi.

      September 6, 2016
  8. That looks soooo good. I haven’t made that in awhile. I think its time 🙂

    September 6, 2016
    • I have to get my Italian food fix and am not eating pasta so this is a great way to get the flavor without the carbs. Thanks so much Gina.

      September 6, 2016
  9. Suzanne – I love using up what I have on hand. This is such a gorgeous enticing dish. I also have tomatoes to use and am sure I can find myself an eggplant. I have a zucchini that needs eating too. Hmmm – roasted eggplant, zucchini, tomato Parmigiana? I think so!! Thanks for the constant inspiration.

    September 6, 2016
    • I almost put a zucchini in but decided to save it for zoodles. Thanks so much Lindy, it’s delicious and satisfying.

      September 6, 2016
  10. Reblogged this on ravenhawks' magazine and commented:
    Love how you used what you had on hand to make this awesome recipe

    September 6, 2016
  11. This looks amazing. Eggplant is something I’ve never made. My mom always fried it and it was a great grease sponge. I really need to recreate a great recipe like this for a new eggplant memory!

    September 6, 2016
    • The only time my Mom ever made eggplant was in caponata. Growing up we never had eggplant parmigiana, not sure why. Maybe my Dad didn’t like it. This is really good, the eggplant may look a little dry when it comes out of the oven but when you layer with the tomatoes and cheese it becomes soft and delicious. Thanks so much Julie.

      September 6, 2016
  12. I love eggplant and this looks delish! Yummy thanks for sharing 🙂

    September 6, 2016
  13. Such a beautiful dish. Thanks for sharing.

    September 6, 2016
  14. I love eggplants and this dish reminds me that I have not had eggplant parmigiana in a long time. Looks delicious and I just wish I could dig right in 🙂

    September 6, 2016
    • Same here Marisa, it has been a long time since I had this. It’s always been a favorite and sometimes I can’t understand why I don’t make things as often as I should.

      September 6, 2016
  15. Beautiful dish and amazing twist to the traditional parmigiana. I love eggplants too.

    September 6, 2016
  16. You really come up with such lovely dishes despite all the limitations. Looks so very tasty! 🙂

    September 6, 2016
    • Thanks so much Ronit, trying to keep things interesting is sometimes challenging.

      September 6, 2016
  17. There are few things I like more than roasted eggplant with cheese and tomatoes! Glad things didn’t work out with that spiralizer, because this looks awesome!

    September 6, 2016
    • I still want to spiralize eggplant, I bought some more today and going to try again. LOL. Thank you so much.

      September 6, 2016
      • I look forward to hearing how it goes! 😉

        September 6, 2016
  18. This looks incredible, Suzanne! Looks like I better start roasting my CSA tomatoes… 🙂

    September 6, 2016
    • I just love roasting tomatoes. I bought more tomatoes today which I will roast and preserve for the winter. Thank you so much.

      September 6, 2016
  19. This dish looks wonderful–love all those roasted tomatoes in in! 🙂

    September 6, 2016
  20. Holy cow, this looks fantastic Suzanne! Now you have a lot of instant frozen meals for the future, unless you ate it all, lol. I made a zucchni and spinach lasagna while camping and portioned it into meals and froze it. Our neighbor keeps giving us zucchini from his garden. 🙂

    September 6, 2016
    • I gave the big one to friends but the small one was good for 2 meals. Thank you so much!!😃

      September 6, 2016
  21. I love love love this! I like it much better than the traditional, I think. And I love to cook how you mentioned, do part of something one day and finish the next. I did a lot of that when I was a single mom, and now later, it’s harder some days to go all out on something but if I break it into pieces it makes it so much more manageable.

    I only wish I could have a taste!!

    September 6, 2016
    • It turned out great Mollie, I was very happy with how it tasted and I loved not breading and frying the eggplant but using a little bit of parmesan bread crumbs. Thank you, I am all about making stuff ahead.

      September 7, 2016
  22. Looks delicious but I’ve not acquired a taste for eggplant yet

    September 7, 2016
    • I’ve found it’s a love or hate thing very few in the middle. The eggplant is cut pretty thin and mixed with the cheese and tomatoes you don’t get that hit you in the face eggplant taste. Thanks so much.

      September 7, 2016
      • Good to know

        September 7, 2016
  23. This recipe is calling my name Suzanne! I just got back from a visit to see my parents and my dad sent me home with fresh eggplant and tomatoes from his garden. I’ve been trying to figure out what I wanted to do with it all!

    September 7, 2016
    • Lucky, home grown eggplant and tomatoes. One day I might be able to grow things myself. Thaks so much Heather.

      September 7, 2016
  24. The roasting of the tomatoes must have added additional flavor to this dish, it sounds very good.

    September 7, 2016
    • It does Karen, very different from using a tomato sauce and really great when you have wonderful summer tomatoes. Thanks so much.

      September 7, 2016
  25. This looks delicious Suzanne! I love your healthier take!

    September 7, 2016
    • Thank you so much Antonia. Yes not so much oil or breading. It turned out really well.

      September 7, 2016
  26. I love the ingredients in this, Suzanne♥ Looks very enticing also♥

    summerdaisycottage.blogspot.com

    September 7, 2016
  27. Your photos make everything look so inviting. I haven’t had this dish for a long time, so you’ve reminded me to try it again when it cools down here.

    September 7, 2016
    • Same here, it had been a long time and I really love it. Certain things that I like I rarely make, can’t really figure out why. Thanks so much Mary.

      September 7, 2016
  28. I’m not a fan of eggplant but I think my husband will love this, he loves eggplants but I’ve not tried cooking with it… one day, one day!

    September 7, 2016
    • Thanks Jasline, it seems a lot of people don’t like it. I am a fan now but never had it growing up except in caponata.

      September 7, 2016
  29. Love it!!! What’s not to like really???

    September 8, 2016
    • Thanks so much Elaine😘😘😃😃❤️

      September 8, 2016
      • How are you feeling?

        September 8, 2016
      • Great, not depriving myself but watching what I eat, changing how and how much I eat is really making a difference.

        September 8, 2016
  30. Now you’ve got my attention. This is one of my most favourite dishes in the world. I love your personal twist on the traditional parmigiana recipe. Can’t wait to try your version with bread crumbs and ricotta. Have a wonderful week. Emma xx

    September 8, 2016
  31. Sandhya #

    Suzanne, this is an absolute favorite for me. I love eggplant and grill it. My husband and I can eat eggplant parm every day and the breaded and fried were ‘lierally’ weighing me down….ha ha…
    I can imagine how delicious your oven roasted tomatoes must have been! Yum! You have inspired me to roast some summer’s bounty tomatoes!

    September 8, 2016
    • Me too Sandhya I just tried making chocolate no bake cheesecake in little cups we will see if it turns out😃

      September 8, 2016
      • Sandhya #

        I am sure it will be fabulous!

        September 9, 2016
  32. I have to admit that I’m not a eggplant girl (it’s why we don’t grow it!). But I know a gorgeous dish when I see it and this is it! Now my Father is a big eggplant fan, so I’m going to forward him this recipe so he can enjoy it!

    September 8, 2016
    • I remember a post from a few years back about your Dad. It’s really delicious thanks Pamela😃

      September 8, 2016
  33. This looks great – I can imagining substituting all sorts of things into it!

    September 8, 2016
  34. Oh dear, yes, please!

    September 8, 2016
  35. This is one of my favourite dishes Suzanne, thanks for sharing, I love the way you´ve assembled it.

    September 10, 2016
  36. So ironic that the day you posted this, I too had come home with a box of gorgeous, ripe tomatoes. I got mine directly from a farm rather than a Farmer’s Market; lucky me, only $15 for the whole box. I have now roasted 5 full sheet pans of tomatoes, given some away, eaten some raw and still have a few left. These are some of the tastiest tomatoes I have ever had.

    As your blog post rolled in, I had just pulled up on my screen, the post I did on an eggplant and chicken parmesan. I had to chuckle because it seemed so coincidental. The only thing rivaling a fresh tomato in the morning is a roasted tomato baked into eggplant in the evening. There is something about the way the eggplant softens and welcomes in the flavors that transcends any other texture or flavor, if only for that one meal. Happy eating!

    https://10legsinthekitchen.com/tag/eggplant-parmesan/

    September 10, 2016
  37. This looks so tempting! 😋

    September 12, 2016
  38. Love this idea Suzanne! Larry like eggplant parmesan– but all that coating and frying! This is kind of hybrid of eggplant parmesan and lasagna. A healthier version of both! Thanks– it looks delicious!!

    September 12, 2016
  39. Yum yum yum!!

    September 16, 2016
  40. Looks fantastic. I’m practically licking the screen.

    October 18, 2016

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