Once in awhile I’ll get a craving for a beloved comfort food that will hit me like a punch in the gut. I love Eggplant Parmesan. What I don’t love is breading and frying eggplant. So I was intrigued by Ina Garten’s recipe for Eggplant Parmesan that started with roasting the star ingredient, rather than coating and frying it.
To add the component of starchy crunch to the dish, you whip up a quick topping of olive oil, garlic and basil breadcrumbs, made from good bread.
The dish also deviates from most recipes by adding goat cheese to mix. I was skeptical about it, but it added these tangy, salty little pockets of hot cheese and I was quickly converted.
Honestly, I was skeptical about the whole endeavor, because a satisfying roasted Eggplant Parmesan sounded too good to be true. But it ended up being possibly the best plate of the dish I’ve ever had. So what I’m saying is: make this now. You won’t regret it.
NOTE: This dish calls for A LOT of cheese. I didn’t use every slice of the fresh Mozzarella and I only put the Parm on the top layer. It still ended up being the most melty, cheesy, decadent plate I’ve ever had.