Baked Italian Herb-Infused Eggplant Parmesan
Layers of tender baked eggplant slices with tomato sauce and melted mozzarella, seasoned with fragrant Italian herbs. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds eggplant
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Arrange 2 medium eggplant slices (1/2-inch thick) on a baking sheet and brush both sides with 4 tbsp olive oil. Sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Bake the eggplant slices for 20 minutes until tender and lightly golden, flipping halfway through.
- Step 3: In a baking dish, spread 1/2 cup marinara sauce to cover the bottom. Layer half of the baked eggplant slices on top, then spread 1 cup marinara sauce evenly over them.
- Step 4: Sprinkle 3/4 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp dried oregano, and 1/2 tsp dried basil over the sauce layer.
- Step 5: Repeat the layering with the remaining eggplant slices, 1 1/2 cups marinara sauce, 3/4 cup mozzarella, 1/4 cup Parmesan, and remaining herbs.
- Step 6: Bake the assembled dish for 25 minutes until the cheese is melted, bubbly, and golden brown.
- Step 7: Remove from the oven and garnish with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian Herb-Infused 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-Infused 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-Infused 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-Infused 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-Infused 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.
