Baked Italian-Style Eggplant Parmesan with Herbed Tomato Sauce

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

Layers of tender baked eggplant slices smothered in a vibrant herbed tomato sauce and melted mozzarella, baked until bubbling and golden. This italian-inspired vegetarian ready in about 85 minutes blends salt, olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Cook: 45 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet. Sprinkle evenly with 1 tbsp salt and let sit for 30 minutes to draw out moisture. Rinse under cold water and pat dry with paper towels.
  2. Step 2: Preheat oven to 400°F. Brush both sides of eggplant slices with 4 tbsp olive oil. Arrange in a single layer on 2 baking sheets and roast for 20-25 minutes, flipping halfway, until golden and tender.
  3. Step 3: While eggplant roasts, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil leaves. Simmer uncovered for 15 minutes until sauce thickens.
  5. Step 5: In a 9x13-inch baking dish, spread a thin layer of tomato sauce. Layer half the roasted eggplant slices, then half the remaining sauce, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan. Repeat layers.
  6. Step 6: Bake uncovered for 20 minutes at 400°F until cheese is melted and bubbling with golden edges. Let rest 10 minutes before serving.

Frequently asked questions

How long does Baked Italian-Style Eggplant Parmesan with Herbed Tomato Sauce take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Italian-Style Eggplant Parmesan with Herbed Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Italian-Style Eggplant Parmesan with Herbed Tomato Sauce?

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 Herbed Tomato Sauce 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 Herbed Tomato Sauce 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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