Four Cheese Eggplant Parm Bake
Gave me all the cheesy eggplant feels.
This is one of my favorite recipes that I’ve ever made. I want to see all of you making this! It is so good and twist on regular eggplant parm.
It’s cheesy. It’s saucy. It’s beautiful. Seriously. Make it now.
Even the Parmigiano Reggiano website picked this one up and renamed it Eggplant Alla Mackie!
Tip: Sweating the eggplant really helps make it cripsy. Also pairs well with red wine and friends.
Serves: 5-6
Cook Time: 45 Mins
Ingredients:
- Marinara Sauce
- Pasta of your choice (I used cavtappi, but fussili or rotini would also be great)
- 1-2 Eggplants (depends on size and what you want the pasta to eggplant to pasta ratio to be)
- 1/4 Cup Mozzarella/Provolone blend
- 1/4 Parmigiano Reggiano
- 1/4-1/2 Cup Panko Breadcrumbs with Italian Seasoning
- 1 1/2 Tblspn Butter
- 1 1/2 Tspn Pecorino Romano
- Cooking Oil Spray
- Salt
Instructions:
Cube the eggplant and salt generously. Let sit for about 1-2 hours. The eggplant will release its moisture (it’s called sweating the eggplant) and you should pat it with a paper towel. Try to get as much of the moisture out as you can.
Once the eggplant is ready, spray with cooking oil and air fry in batches at 400 degrees for about 10 minutes.
Layer the marinara, the mozzarella and provolone blend, eggplant, and pasta. Mix thoroughly.
Heat the butter in the microwave for about 45 seconds until melted. Mix the breadcrumbs with Pecorino Romano. Then add the butter. Mix together well.
Preheat the oven to 350 degrees.
Top the dish with the Parmigiano Reggiano and the breadcrumbs.
Bake for 30 minutes.
Enjoy this cheesy delight with friends and red wine.
