Baked Italian-Style Eggplant Parmesan with Basil
Layers of tender baked eggplant slices smothered in tomato sauce and melted mozzarella, finished with fresh basil for a comforting Italian classic. This italian-inspired vegetarian (vegetarian) ready in about 90 minutes pairs salt, olive oil, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tsp salt
- 3 tbsp olive oil
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, torn
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
Instructions
- Step 1: Lay 2 large eggplants sliced into 1/2-inch rounds on a baking sheet, sprinkle evenly with 2 tsp salt, and let sit for 30 minutes to draw out moisture; then rinse and pat dry with paper towels.
- Step 2: Preheat oven to 400°F. Set up a breading station with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup breadcrumbs in separate shallow bowls.
- Step 3: Dip each eggplant slice first in flour, then egg, then breadcrumbs, pressing to coat well.
- Step 4: Arrange breaded eggplant slices on a baking sheet lined with parchment, drizzle with 3 tbsp olive oil, and bake for 20 minutes, flipping halfway, until golden and tender.
- Step 5: In a baking dish, spread 1/2 cup marinara sauce, layer half the baked eggplant slices, top with 1 cup marinara sauce, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan. Repeat layers once more.
- Step 6: Bake the assembled dish at 375°F for 25 minutes until bubbly and cheese is melted and golden.
- Step 7: Remove from oven, sprinkle with 1/4 cup torn fresh basil leaves and 1/2 tsp black pepper before serving warm.
Frequently asked questions
How long does Baked Italian-Style Eggplant Parmesan with Basil 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 Italian-Style Eggplant Parmesan with Basil?
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 salt from drying out.
Can I substitute ingredients in Baked Italian-Style Eggplant Parmesan with Basil?
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-Style Eggplant Parmesan with Basil 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 Italian-Style Eggplant Parmesan with Basil 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.
