Baked Eggplant Parmigiana with Mozzarella and Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layers of tender baked eggplant, melty mozzarella, and fresh basil baked in a savory tomato sauce for a hearty vegetarian Italian dish. This Italian recipe (vegetarian), ready in about 60 minutes, pairs eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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.

Prep: 15 min Cook: 45 min Serves 4 Italian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet, brush both sides with 4 tbsp olive oil, and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Bake the eggplant slices for 20 minutes, flipping halfway through, until tender and golden at the edges.
  3. Step 3: In a baking dish, spread a thin layer of 2 cups tomato sauce on the bottom, then layer half of the baked eggplant slices evenly over the sauce.
  4. Step 4: Top the eggplant with half of the 8 oz sliced mozzarella cheese and half of the 1/2 cup whole fresh basil leaves, then spoon another layer of tomato sauce over it.
  5. Step 5: Repeat the layering with the remaining eggplant, mozzarella, basil, and finish with the remaining tomato sauce. Sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
  6. Step 6: Bake uncovered at 400°F for 25 minutes until the cheese is bubbly and golden. Let rest for 10 minutes before serving.

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