Recipe: Ina Garten’s Roasted Eggplant Parmesan

Name: Recipe: Ina Garten’s Roasted Eggplant Parmesan
Ingredients: 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick; 3/4 cup good olive oil; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1 (24-ounce) jar marinara sauce, such as Rao’s; 1/2 cup julienned fresh basil leaves; 1 pound fresh buffalo mozzarella, thinly sliced; 8 ounces garlic and herb goat cheese, such as Montrachet; 1 1/2 cups freshly grated Italian Parmesan cheese; 1 1/3 cups fresh bread crumbs from a country loaf; 4 garlic cloves, minced; 1/4 cup chopped fresh basil or parsley leaves; 1/4 cup good olive oil

"It's the only way I'll make it from now on...."

INGREDIENTS

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2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4- to 1/3-inch thick

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3/4 cup good olive oil

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1 tablespoon dried oregano

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Kosher salt and freshly ground black pepper

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1 (24-ounce) jar marinara sauce, such as Rao’s

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1/2 cup julienned fresh basil leaves

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1 pound fresh buffalo mozzarella, thinly sliced

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8 ounces garlic and herb goat cheese, such as Montrachet

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1 1/2 cups freshly grated Italian Parmesan cheese

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1 1/3 cups fresh bread crumbs from a country loaf

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4 garlic cloves, minced

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1/4 cup chopped fresh basil or parsley leaves

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1/4 cup good olive oil

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