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Eggplant Parmesan Farro Bake
Melissa Hart

Eggplant Parmesan Farro Bake

Chewy farro gives eggplant Parmesan enough backbone to count as dinner, and roasting the eggplant keeps the pan from drinking oil. Salt the cubes while the oven heats, then blot them dry. That small wait fixes the spongy texture people complain about.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 large eggplant cut into 3/4-inch cubes
  • 1 tsp kosher salt divided
  • 3 tbsp olive oil
  • 3 cups cooked farro
  • 3 cups marinara sauce
  • 1 tsp dried oregano
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Toss the eggplant with 1/2 teaspoon salt, let it stand for 15 minutes and blot it dry with a clean towel.
  3. Toss the eggplant with 2 tablespoons olive oil and roast it on a sheet pan for 20 minutes, turning once, until browned and tender.
  4. Combine the roasted eggplant, farro, marinara, oregano, pepper, remaining salt, 1 1/2 cups mozzarella and 1/4 cup Parmesan in the baking dish.
  5. Mix the panko with the remaining olive oil, mozzarella and Parmesan and scatter it over the top.
  6. Bake for 20 to 25 minutes, until the sauce bubbles and the crumbs are crisp.
  7. Rest for 10 minutes before cutting.