Eggplant Parmesan

Name: Eggplant Parmesan
Yield: 4 to 6 servings
Cuisine: Italy
Ingredients: 2 large eggplants, about 1.2 kg; 80 ml olive oil; 6 g table salt; 1 jar (680 g ) pasta sauce, such as Rao's Arrabbiata; 450 g good fresh mozzarella, such as Maplebrook Farm, sliced or torn

Also called eggplant parm, melanzane alla parmigiana, low-carb eggplant parm

Roasted eggplant rounds layered with arrabbiata sauce and mozzarella, with no breading.

Makes: 4 to 6 servings

Vegetarian Gluten-free Low carb Make ahead

Ingredients

Scale

Pan sizes, times and temperatures in the method are not scaled.

2 large eggplants, about 1.2 kg2½ lb
80 ml⅓ cupolive oil
6 g1 tsptable salt
1 jar (680 g24 oz) pasta sauce, such as Rao's Arrabbiata
450 g1 lbgood fresh mozzarella, such as Maplebrook Farm, sliced or torn

Method

Roast the eggplant. Heat the oven to 425°F (220°C) and line two baking sheets with parchment. Cut the eggplants (2 large eggplants, about 1.2 kg2½ lb) into rounds ¼ to ½ inch thick. Lay them on the sheets, douse both sides with the olive oil (80 ml⅓ cup) and sprinkle with the salt (6 g1 tsp).
Roast 15 to 20 minutes, flip, and roast another 15 to 20 minutes, until golden and crisp.
Layer. Turn the oven down to 350°F (175°C). In a 9 by 13-inch baking dish, layer eggplant, then pasta sauce (1 jar (680 g24 oz), then mozzarella (450 g1 lb), and repeat, ending with mozzarella.
Bake 20 to 30 minutes, until bubbling and melted through. Rest 5 minutes before serving.