Oven-Roasted Eggplant Parmigiana with Angel Hair

By Sprig Originals ✓ · cooked up in Sprig

A trattoria-style eggplant parmigiana that skips the deep fryer entirely. Thick planks of eggplant are salted to draw out moisture, then roasted at high heat until creamy and lightly caramelized, so they layer into the casserole without the greasy, collapsed texture fried slices can bring. A quick garlic-basil marinara, three cheeses, and a crisp Parmesan-breadcrumb lid finish it, with a tangle of buttery angel hair alongside in the Gulf Coast Italian-American tradition.

Ingredients

• 3 lb globe eggplant (about 3 medium)
• 1 tbsp kosher salt, for drawing out moisture
• 6 tbsp extra-virgin olive oil
• 1/2 tsp black pepper

• 3 tbsp extra-virgin olive oil
• 6 clove garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 28 oz canned whole San Marzano-style tomatoes, crushed by hand
• 1 tsp kosher salt
• 1 tsp sugar (optional, if tomatoes are sharp)
• 1 cup fresh basil leaves, divided

• 12 oz low-moisture whole-milk mozzarella, shredded
• 8 oz whole-milk ricotta
• 3 oz Parmigiano-Reggiano, finely grated (about 1 1/2 cups), divided
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil, for the topping

• 12 oz angel hair pasta
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 2 clove garlic, grated
• 1/4 cup grated Parmigiano-Reggiano, for serving
• Kosher salt for the pasta water

Instructions

1. Trim the eggplant and slice crosswise into rounds a generous 1/2 inch thick (peel only if the skins are thick or the eggplant is older). Lay the slices on two wire racks set over sheet pans, sprinkle both sides with the 1 tablespoon kosher salt, and let stand 30 minutes. Beads of moisture will appear on the surface.
2. Heat the oven to 425°F with racks in the upper and lower thirds. Blot the eggplant thoroughly dry with paper towels, pressing firmly to squeeze out water — dry slices roast instead of steam. Wipe the sheet pans dry, line with parchment, and brush with some of the 6 tablespoons olive oil.
3. Arrange the slices in a single layer on the pans, brush the tops with the remaining oil, and season with the black pepper. Roast 25 to 30 minutes, flipping the slices and swapping the pans top to bottom at the 15-minute mark, until deeply golden at the edges and completely tender when pierced. Set aside; leave the oven on but reduce to 375°F.
4. While the eggplant roasts, make the marinara: warm 3 tablespoons olive oil in a saucepan over medium-low heat, add the sliced garlic and red pepper flakes, and cook 2 to 3 minutes until the garlic is fragrant and just barely blond — do not brown it. Add the hand-crushed tomatoes with their juice, 1 teaspoon salt, and the sugar if using.
5. Simmer the sauce uncovered over medium-low heat for 20 to 25 minutes, stirring occasionally, until thickened enough that a spoon dragged through the pan leaves a brief trail. Stir in 1/2 cup of the basil leaves, torn, and remove from the heat. You should have about 3 cups.
6. In a bowl, stir together the ricotta, egg, 1/2 cup of the grated Parmigiano, and a pinch of salt until smooth. In a separate small bowl, toss the panko with 1/4 cup Parmigiano and 1 tablespoon olive oil.
7. Spread 1/2 cup marinara in the bottom of a 9x13-inch baking dish. Layer in half the roasted eggplant, overlapping slightly. Dollop and spread half the ricotta mixture over it, spoon on 1 cup marinara, tear over half the remaining basil, and scatter with a third of the mozzarella.
8. Repeat with the remaining eggplant, the rest of the ricotta mixture, 1 cup marinara, the remaining basil, and another third of the mozzarella. Finish with the last of the marinara, the remaining mozzarella, the remaining 3/4 cup Parmigiano, and finally the panko mixture in an even layer.
9. Bake at 375°F for 40 to 45 minutes, until the sauce bubbles thickly at the edges and the top is browned and crisp. If the crumbs need more color, run it under the broiler for 1 to 2 minutes, watching constantly. Rest the casserole 20 minutes before cutting — this is what lets you lift clean squares instead of a landslide.
10. During the rest, bring a large pot of well-salted water to a boil and cook the angel hair 2 to 3 minutes, until just al dente. Reserve 1/2 cup pasta water and drain. Melt the butter with 2 tablespoons olive oil and the grated garlic in the empty pot over medium-low heat for 30 seconds, add the pasta and a splash of pasta water, and toss until glossy.
11. Twirl a nest of angel hair onto each plate, add a square of eggplant parmigiana alongside, spoon over any extra marinara, and finish with grated Parmigiano and a few torn basil leaves.

Chef's tips

Nutrition (per serving, estimated)

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