Roasted Eggplant Parm with Goat Cheese, Mozzarella & Parmesan

Ingredients

• 4 medium eggplants

• 1 white onion, small dice

• 5 cloves garlic, minced

• 1 (28 oz) can fire roasted crushed tomatoes

• 1/3 cup white wine

• 1 pinch red pepper flakes

• 1 handful fresh basil

• 1 (16 oz) ball fresh mozzarella

• 1 (4 oz) log goat cheese

• 1 generous cup freshly grated Parmesan cheese (plus extra for serving)

• 2 cups panko breadcrumbs

• 4 eggs, beaten

• Extra virgin olive oil

• Salt

Method

1. Roast the eggplant
   Preheat oven to 450. Slice eggplants into ½-inch rounds. Drizzle sheet trays with olive oil, sprinkle with salt, and arrange slices without overlap. Drizzle again with olive oil, season with more salt, and roast for 20 minutes. Flip and roast another 10–20 minutes, until golden and caramelized.
   

2. Make the sauce
   Heat 2–3 tablespoons olive oil in a skillet over medium heat. Add onion, red pepper flakes, and a pinch of salt; cook until soft and translucent. Stir in garlic for 1 minute, then deglaze with white wine. Reduce slightly, add crushed tomatoes and 1 cup water, and simmer for 20 minutes. Stir in basil and adjust seasoning.
   

3. Adjust the oven
   Lower oven temperature to 375.
   

4. Assemble
   Lightly oil a 9x13-inch casserole dish. Spread 1 cup sauce on the bottom. Layer roasted eggplant, more sauce, more eggplant, and the remaining sauce. If using, pour the beaten eggs over the top. Scatter with goat cheese, mozzarella, and Parmesan.
   
   Toss panko with 3 tablespoons olive oil, a pinch of salt, and 2–3 tablespoons Parmesan. Spread evenly over the surface, pressing lightly so it adheres.
   

5. Bake
   Bake uncovered for about 30 minutes, until the top is deeply golden and bubbling, and the eggs (if used) are set.

Serve
Let rest 10 minutes before slicing. Garnish with extra Parmesan and basil leaves. Serve warm, with salad and bread on the side.