June 7, 2026
URL: https://m.hunts.com/recipes/main-dishes/roasted-eggplant-parmesan-9227
- Prep time 40 minutes
- Total time 80 minutes
- Servings 8
Ingredients
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PAM® Olive Oil Cooking Spray Pump
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2 large eggplant (2.5 to 3 pounds total)
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2 teaspoons kosher salt
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1/4 teaspoon ground black pepper
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1 can (28 oz each) Hunt’s® San Marzano Style Garlic, Olive Oil & Basil Tomatoes
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2 tablespoons Hunt's® Tomato Paste
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8 ounces fresh mozzarella cheese, thinly sliced
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1/2 cup finely shredded Parmesan cheese
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1/4 cup chopped fresh basil
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1 cup panko bread crumbs
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2 tablespoons butter, melted
Nutrition Information
243 calories, 26g carbs
Directions
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Step one
Place oven racks in upper and lower third of oven. Preheat oven to 400°F. Spray two large baking sheets and one 13x9-inch baking dish with olive oil spray. Trim eggplant and slice into 1/4 to 1/2-inch thick rounds. Place in single layer on baking sheets. Season with salt and pepper. Spray top of eggplant slices with olive oil spray.
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Step two
Bake eggplant 15 minutes. When time is up, carefully open oven, it will be full of steam. Turn eggplant, rotate pans and continue baking until tender and lightly browned, about 10 minutes.
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Step three
Meanwhile, pour tomatoes into a medium bowl and crush with your hands or pour into a blender and puree until smooth. Place tomatoes in a medium pot with tomato paste; bring to a boil over medium-high heat. Reduce heat to medium-low and continue cooking until sauce is thickened, about 15 minutes.
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Step four
Spread 1/3 cup tomato sauce on bottom of baking dish. Layer half of the eggplant, half the remaining sauce, half of the mozzarella, half of the parmesan and half of the basil in dish. Repeat layers. Bake 20 minutes. Stir together melted butter and breadcrumbs in small bowl. Top baking dish with breadcrumbs and continue baking until bubbly and golden brown, 10 to 15 minutes. Let stand 10 minutes before serving.
