Roasted Eggplant Parmigiana Recipe

Step 1: To begin making the Roasted Eggplant Parmigiana Recipe, season the eggplant slices with salt and allow them to rest for about half an hour

Step 2: During the resting process the eggplants release water and this indicates that they are ready for grilling

Step 3: Grease a cast iron grill pan or a skillet with a little oil

Step 4: Place the salt marinated eggplants onto the preheated grill

Step 5: Allow them to grill in the pan for a few seconds and then flip them over

Step 6: Cover the pan and allow the eggplant to grill and get tender on medium heat

Step 7: After a couple of minutes of grilling, flip them over to the other side and grill until tender and lightly roasted

Step 8: Remove them from the pan, keep them aside and proceed the same way with the remaining eggplants

Step 9: At this stage preheat the oven to 200 C

Step 10: Into an individual baking dish, place the large eggplant slices evenly spaced apart

Step 11: Over each eggplant, place a sliced mozzarella cheese

Step 12: Next spoon the tomato basil sauce over each of the slices

Step 13: Then sprinkle some grated Parmigiano cheese

Step 14: Next place the smaller slices of eggplant to make another layer and repeat with tomato sauce, basil, and the 2 cheeses

Step 15: Finally sprinkle the toasted bread crumbs over the top that will make the crust

Step 16: Place the Eggplant Parmigiana into the preheated oven and bake uncovered until the cheese is melts and the tops turn light brown about 20 minutes

Step 17: After 20 minutes, remove from the oven and garnish with basil leaf

Step 18: Serve the Eggplant Parmigiana immediately with a toasted bread, spaghetti and some good wine