Roasted Eggplant Parmesan

This eggplant Parmesan is a comforting version of the classic Italian dish that’s simple to make. Slices of eggplant are layered with marinara sauce and melted mozzarella and Parmesan cheeses. This method skips the deep-frying step, making it lighter without sacrificing flavor. It’s perfect as a vegetarian main course and pairs well with pasta, crusty bread or a crisp green salad.

Ingredients

  • 2 medium globe eggplants, sliced ½-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 (24-ounce) jar lower-sodium marinara sauce
  • ⅓ cup torn fresh basil leaves, plus small leaves for garnish
  • 1½ teaspoons chopped fresh oregano
  • 2 medium cloves garlic, grated
  • 6 ounces low-moisture whole-milk mozzarella cheese, torn (about 1½ cups)
  • 4 tablespoons grated parmesan cheese, divided
  • ¼ cup panko breadcrumbs

Directions

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