Roasted Eggplant Parmesan

1. Eggplant, Parmesan Roasted

Preheat your oven to 375°F (190°C). Slice the eggplant into rounds and season with kosher salt and ground black pepper. Drizzle the eggplant slices with extra virgin olive oil and place them on a baking sheet. Roast for 20-25 minutes until tender and golden brown. Layer the roasted eggplant slices in a baking dish. Top with tomato sauce (recipe below), fresh basil, grated Parmesan, and slices of mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

2. Broccolini, Roasted with Red Pepper

Wash and trim the broccolini. In a large mixing bowl, toss the broccolini with extra virgin olive oil, peeled garlic, roasted red peppers, kosher salt, and ground black pepper. Spread the mixture on a baking sheet and roast at 375°F (190°C) for 10-15 minutes until the broccolini is tender and the peppers are slightly caramelized. Squeeze fresh lemon juice over the roasted broccolini before serving.

3. Sauce, Tomato, Roasted

Dice the yellow onion, shallot, and plum tomato. Mince the garlic. In a saucepan, heat the oil blend over medium heat. Add the butter, yellow onion, shallot, and garlic, cooking until softened. Stir in the canned whole tomatoes, diced plum tomato, fresh basil, kosher salt, ground black pepper, and sugar. Cook until the tomatoes break down and the sauce thickens. Add the white wine and continue to cook for a few more minutes until the sauce reaches the desired consistency.

4. Assemble the Dish

Place a serving of the Roasted Eggplant Parmesan on a plate. Serve the roasted broccolini and red peppers alongside the eggplant. Sprinkle with extra grated Parmesan and fresh basil if desired.