Baked Italian-Style Eggplant Parmesan with Basil and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slices of tender baked eggplant layered with rich tomato sauce, fresh basil, and melted mozzarella cheese for a comforting vegetarian main. This italian-inspired vegetarian (vegetarian) ready in about 90 minutes pairs 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.

Prep: 45 min Cook: 45 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 2 medium eggplant slices on a baking sheet and sprinkle evenly with 1 tbsp salt. Let sit for 30 minutes to draw out moisture, then rinse under cold water and pat dry with paper towels.
  2. Step 2: Preheat oven to 375°F. In a saucepan, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1/4 tsp black pepper, and half of the chopped 1/2 cup fresh basil. Simmer sauce gently for 15 minutes.
  3. Step 3: Brush both sides of the eggplant slices with remaining 2 tbsp olive oil and arrange in a single layer on a baking sheet. Bake for 20 minutes until tender and lightly golden.
  4. Step 4: In a 9x13 inch baking dish, spread a thin layer of tomato sauce. Layer half of the baked eggplant slices over the sauce, top with half of 2 cups shredded mozzarella and 1/4 cup grated Parmesan, then spoon half of remaining sauce and sprinkle half of remaining basil. Repeat layers once more.
  5. Step 5: Bake uncovered for 25 minutes until cheese is bubbly and slightly browned. Let rest 10 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style 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 Italian-Style 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 salt from drying out.

Can I substitute ingredients in Baked Italian-Style 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 Italian-Style 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 Italian-Style 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.

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