Baked Italian-Style Eggplant Parmesan with Mozzarella and Basil

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

Layers of tender baked eggplant slices baked under a rich tomato sauce, melted mozzarella, and fresh basil. 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 350 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: 45 min Cook: 45 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and sprinkle evenly with 1 tbsp salt. Let sit for 30 minutes to draw out moisture, then rinse 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 and arrange on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and tender.
  3. Step 3: While eggplant bakes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 cups crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer for 10 minutes until sauce thickens.
  4. Step 4: In a baking dish, spread a thin layer of tomato sauce, then layer half the baked eggplant slices. Top with half of 8 oz shredded mozzarella, half of remaining sauce, and half of 1/2 cup grated Parmesan cheese. Repeat layers once more.
  5. Step 5: Bake assembled dish at 375°F for 25 minutes until cheese is bubbly and golden. Garnish with remaining 1/4 cup chopped fresh basil before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Eggplant Parmesan with Mozzarella and 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 Mozzarella and 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 Mozzarella and 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 Mozzarella and Basil 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 Mozzarella and 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.

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