Eggplant parmesan is usually a project. It’s the kind of dish that leaves your kitchen counters covered in a dusting of flour, sticky egg wash, and stray breadcrumbs, not to mention the literal oil splatters on your backsplash from frying slice after slice. But Ina Garten, the Barefoot Contessa herself, basically looked at that mess and said, "No thanks."
Her ina garten roasted eggplant parmesan is a departure from the soggy, oil-heavy versions we’ve all suffered through at mediocre potlucks. Honestly, it’s closer to a vegetable lasagna than a traditional parm.
Instead of breading the eggplant first, she roasts the slices bare. It’s a genius move. By the time they come out of the oven, they’re tender and caramelized rather than greasy. You get all that deep, earthy eggplant flavor without the heavy gut-punch of deep-fried batter.
The Goat Cheese Curveball
If you look at a classic Italian recipe, you’ll see mozzarella and parmesan. Standard stuff. But Ina throws in herbed goat cheese, specifically Montrachet. This is the part that throws people off.
📖 Related: Symbols of Sacrament of Reconciliation: What They Actually Mean for Your Life
Why goat cheese? Basically, it adds a tanginess that cuts through the rich marinara. Most eggplant parms can be a bit one-note—just tomato, cheese, and salt. That hit of goat cheese brings a creamy, acidic brightness that makes you want to keep eating.
You’ve got to be careful with the assembly, though. If you use plain goat cheese, it’s still good, but the garlic and herb version is what really makes it sing.
Why Roasting Beats Frying Every Time
Frying eggplant is a trap. Eggplants are basically sponges. The second they hit hot oil, they soak it up. If your oil isn't exactly the right temperature, you end up with a heavy, mushy mess.
Roasting at 400°F changes the game.
- The Texture: The edges get a little bit of a "bark" while the inside turns silky.
- The Ease: You can fit two or three sheet pans in the oven at once. No standing over a spitting skillet.
- The Flavor: Roasting intensifies the natural sugars in the eggplant.
The Salt Controversy
One thing you’ll notice in the official recipe is the salt. Ina calls for 1 1/2 tablespoons of kosher salt to season the eggplant before roasting. That sounds like a terrifying amount.
Here is the secret: she’s assuming you are using Diamond Crystal Kosher Salt.
If you use Morton’s or, heaven forbid, table salt, you will create a salt lick. Diamond Crystal has much larger, hollower flakes, so it’s less "salty" by volume. If you only have table salt, cut that measurement down by more than half. Seriously.
That "Crunchy" Topping Secret
Since the eggplant isn’t breaded before it’s cooked, where does the crunch come from? Most people miss this. Ina makes a separate topping using fresh breadcrumbs from a country loaf, garlic, and olive oil.
✨ Don't miss: The Schwarzwald Cake Original Recipe: Why Your Local Bakery is Probably Getting It Wrong
Don't use the stuff from the blue can. It won't work.
You want to pulse actual bread in a food processor. Those irregular, jagged crumbs toast up in the final bake to give you that "fried" texture without the actual frying. It’s a texture contrast that's absolutely vital because, without it, the whole dish is just soft-on-soft.
Layering Like a Pro
Ina suggests a 10x14x2-inch ceramic dish. You start with sauce, then eggplant, then the cheeses and basil. You repeat this three times.
It’s important to julienne the basil. Don’t just tear it. Clean, thin strips of basil distribute the flavor more evenly. Also, use buffalo mozzarella if you can find it. It’s moisture-heavy, so it melts into these beautiful pools of creaminess.
Putting It Together: The Barefoot Way
You’ll need about 2 1/2 pounds of eggplant. Don't peel them. The skin holds the slices together so they don't turn into a puddle of goo. Slice them into half-moons about 1/3-inch thick.
- Step 1: Roast the eggplant slices with olive oil, oregano, salt, and pepper for about 25 minutes. Flip them halfway.
- Step 2: While those roast, make the breadcrumb topping in the processor.
- Step 3: Layer: Sauce -> Eggplant -> Basil -> Mozzarella -> Goat Cheese -> Parmesan. (Repeat x3).
- Step 4: Top with the garlic breadcrumbs and bake for 45 to 50 minutes.
The hardest part is the waiting. You have to let it sit for at least 10 minutes after it comes out of the oven. If you cut into it immediately, the sauce will run everywhere. Let the cheeses set.
Common Mistakes to Avoid
Most people crowd the sheet pans. If the eggplant slices are touching, they’ll steam. You want them to roast. If you have to use three pans, use three pans.
Another big one: the marinara. Ina famously says "store-bought is fine," but she usually means Rao's Homemade. It’s not too sweet and has a good oil-to-tomato balance. If you use a cheap, sugary sauce, it will clash with the goat cheese.
📖 Related: Why Climbing Blocks for Infants Are Better Than a Clean Living Room
Actionable Insights for Your Next Batch
- Check your salt: Only use the full 1.5 tablespoons if you have Diamond Crystal Kosher salt.
- Goat cheese substitute: If you truly hate goat cheese, Boursin (Garlic & Fine Herbs) is a phenomenal alternative that maintains the creamy vibe.
- The Bread: Use a crusty sourdough or levain for the crumbs. The sour notes play perfectly with the eggplant.
- Make ahead: You can assemble the whole thing (except the breadcrumbs) a day in advance. Just add the crumbs right before you pop it in the oven.
This dish is a project, sure, but it’s a manageable one. It’s elegant enough for a dinner party but comforting enough for a Sunday night on the couch. Just make sure you have a good bottle of red wine to go with it.