Baked Eggplant Parmesan with Basil and Mozzarella
Layers of thinly sliced eggplant baked with rich tomato sauce, fresh mozzarella, and fragrant basil create a comforting vegetarian entrée. This Italian-inspired vegetarian recipe, ready in about 90 minutes, pairs large eggplants, kosher salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, sliced into 1/4-inch rounds large eggplants
- 2 tsp kosher salt
- 4 tbsp olive oil
- 3 minced garlic cloves
- 3 cups crushed tomatoes
- 1/2 cup chopped fresh basil leaves
- 12 oz sliced mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Lay 2 large eggplants sliced into 1/4-inch rounds on a baking sheet, sprinkle evenly with 2 tsp kosher salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Step 2: Preheat oven to 400°F. Brush both sides of the eggplant slices with 4 tbsp olive oil and arrange on parchment-lined baking sheets. Roast for 20 minutes, flipping halfway, until golden and tender.
- Step 3: Meanwhile, heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 cups crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and half of the 1/2 cup chopped fresh basil. Simmer for 15 minutes.
- Step 4: In a baking dish, spread a thin layer of tomato sauce, then layer roasted eggplant slices (four layers total), alternating with sliced mozzarella totaling 12 oz and remaining tomato sauce. Sprinkle 1/2 cup grated Parmesan cheese and the remaining fresh basil between layers.
- Step 5: Bake uncovered at 400°F for 25 minutes until cheese is bubbly and golden. Let rest 10 minutes before serving.
Frequently asked questions
How long does Baked Eggplant Parmesan with Basil and Mozzarella take to make?
Total time is about 90 minutes (45 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Eggplant Parmesan with Basil and Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplants from drying out.
Can I substitute ingredients in Baked Eggplant Parmesan with Basil and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Eggplant Parmesan with Basil and Mozzarella for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Eggplant Parmesan with Basil and Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
