Carmine's Roasted Eggplant Parmigiana

Head chef Glen Rolnick at the famous Italian restaurant in New York City Carmine's is sharing their recipe for eggplant parmigiana. His secret? Roasting instead of frying. Dig into this delicious, low-fat, cheesy recipe that even Dr. Oz approves of. 

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1 cup Light olive oil
2 oz Chopped garlic
1 tbsp Dry oregano
1 tsp Coarse Kosher salt
1/2 tsp Ground black pepper
1/2 cup Italian parsley (freshly-chopped)
3 tbsp Grated Pecorino Romano cheese
1 1/2 cup Coarse shredded low-fat mozzarella cheese
1 1/4 cup Carmine's marinara (prepared ahead, no Romano added)
2 Eggplants (1lb. each - cut ends, peel or unpeeled and slice lengthwise into 3/8-inch slices)

In a small bowl combine oil, garlic, oregano, salt, pepper and 1/4 cup of the parsley. Mix well.

Preheat oven to 450°F.

Using a pastry style brush, evenly brush oil mixture on both sides of eggplant slices. Place brushed slices on a large sheet pan with sides. Don’t overlap pieces. Use 2 pans if necessary.

Sprinkle 2 tbsp of the grated Romano over the tops of the brushed eggplant, careful as to keep on the eggplant.

Bake for 12-15 minutes or until eggplant is nicely browned. Remove from oven and let cool down for 10 minutes. You will need to have some paper towels available to remove excess oil from the bottoms of the slices. Just simply lay them on the towels for a second or two.

Reduce oven to 350°F.

In a 1 1/2 quart casserole pan, place 1/2 cup of marinara sauce on the bottom. Lay eggplant slices evenly on top of the sauce, overlapping is fine here. Take 1/4 cup of the marinara and spread evenly over eggplant layer.

Sprinkle 1/2 cup of the low-fat mozzarella. Repeat the eggplant, sauce, cheese in two more layers. For the top layer, add the remaining Romano cheese.

Bake uncovered in oven for 30-40 minutes, or until piping hot and golden brown. Sprinkle remainder of parsley. Serve hot.

Get Carmine's marinara recipe here.