Baked Italian-Style Eggplant Parmesan with Herbs

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

Layers of tender baked eggplant with tomato sauce, mozzarella, Parmesan, and fresh herbs create a satisfying Italian classic with less oil. This italian-inspired vegetarian (vegetarian) ready in about 70 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 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.

Prep: 30 min Cook: 40 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 1 sliced large eggplant rounds (1/2-inch thick) on a baking sheet and sprinkle evenly with 1 tsp salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Preheat oven to 400°F. Brush both sides of eggplant slices with 3 tbsp olive oil and place on a clean baking sheet. Bake for 20 minutes, flipping halfway, until golden and tender.
  3. Step 3: While eggplant bakes, heat a small saucepan over medium heat and add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  4. Step 4: Add 2 cups crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil to the saucepan. Simmer for 10 minutes until sauce thickens slightly.
  5. Step 5: In a 9x9 inch baking dish, spread a thin layer of tomato sauce. Arrange half the baked eggplant slices in a single layer, top with half the mozzarella (3/4 cup) and Parmesan (1/4 cup), then spoon more sauce over.
  6. Step 6: Repeat layering with remaining eggplant, cheeses, and sauce.
  7. Step 7: Bake uncovered at 400°F for 20 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.

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Frequently asked questions

How long does Baked Italian-Style Eggplant Parmesan with Herbs take to make?

Total time is about 70 minutes (30 min prep + 40 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 Herbs?

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 Herbs?

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 Herbs 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-Style Eggplant Parmesan with Herbs 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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