Baked Italian-Style Eggplant Parmesan with Mozzarella

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Layers of tender baked eggplant, rich marinara sauce, and melted mozzarella cheese create a comforting Italian classic. This Italian-inspired vegetarian recipe, ready in about 80 minutes, pairs eggplant, salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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

• 1 large (about 1 lb), sliced into 1/2-inch rounds eggplant
• 1 tbsp salt
• 3 tbsp, divided olive oil
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup, chopped fresh basil leaves
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large, beaten eggs
• 1 cup breadcrumbs

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Instructions

1. Step 1: Place 1 large eggplant sliced into 1/2-inch rounds on a baking sheet, sprinkle evenly with 1 tbsp salt, and let rest for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
2. Step 2: Preheat oven to 400°F. Set up a dredging station with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup breadcrumbs in separate shallow bowls.
3. Step 3: Dip each eggplant slice first into flour, then egg, then breadcrumbs, pressing lightly to adhere.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium heat. Fry breaded eggplant slices in batches for 2-3 minutes per side until golden brown, adding more oil as needed. Drain on paper towels.
5. Step 5: In a 9x13-inch baking dish, spread 1/2 cup marinara sauce on the bottom. Layer half the fried eggplant slices, then pour 1 cup marinara sauce over them. Sprinkle 3/4 cup shredded mozzarella, 2 tbsp grated Parmesan, and half the chopped basil.
6. Step 6: Repeat layers with remaining eggplant, 1 cup marinara sauce, 3/4 cup mozzarella, 2 tbsp Parmesan, and remaining basil. Drizzle 1 tbsp olive oil on top and season with 1/2 tsp black pepper.
7. Step 7: Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden on top. Let cool 10 minutes before serving.