Baked Italian Herb-Crusted Eggplant Parmesan
Layers of tender baked eggplant slices topped with a fragrant Italian herb crust, marinara sauce, and melted mozzarella cheese. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, Italian seasoning, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 1, cut into 1/2-inch thick rounds large eggplant
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup, chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 400°F. Arrange 1 large eggplant cut into 1/2-inch thick rounds on a baking sheet. Brush both sides with 3 tbsp olive oil and season with 1 tbsp Italian seasoning, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
- Step 2: Roast eggplant slices for 20 minutes, flipping halfway through, until tender and golden around edges.
- Step 3: In a 9x13-inch baking dish, spread 1/2 cup marinara sauce on the bottom. Layer half of the roasted eggplant slices over the sauce.
- Step 4: Spoon 1 cup marinara sauce over the eggplant, then sprinkle with 3/4 cup shredded mozzarella and 1/4 cup grated Parmesan cheese. Repeat layering with remaining eggplant, sauce, and cheeses.
- Step 5: Bake uncovered for 25 minutes until cheese is melted, bubbly, and golden. Remove from oven and sprinkle with 1/4 cup chopped fresh basil leaves before serving.
Frequently asked questions
How long does Baked Italian Herb-Crusted Eggplant Parmesan take to make?
Total time is about 60 minutes (15 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 Italian Herb-Crusted Eggplant Parmesan?
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 olive oil from drying out.
Can I substitute ingredients in Baked Italian Herb-Crusted Eggplant Parmesan?
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 Italian Herb-Crusted Eggplant Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Italian Herb-Crusted Eggplant Parmesan 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.
