Baked Fourth-Layer 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 ready in about 90 minutes pairs kosher salt, olive oil, minced garlic cloves 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
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 Fourth-Layer 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 Fourth-Layer 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 kosher salt from drying out.
Can I substitute ingredients in Baked Fourth-Layer 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 Fourth-Layer 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 Fourth-Layer 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.
