Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro

Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/31ZUOmx The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Eggplant Parmesan RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 45 min Active: 20 min Yield: 6 servings 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 1½ cups freshly grated Italian Parmesan cheese For the Topping: 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 Directions Preheat the oven to 400 degrees F and arrange three racks evenly spaced. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish. Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #RoastedEggplantParmesan Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/HiQAY7sYsDQ