Baked Italian-Style Eggplant Parmesan with Tomato Basil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Layers of tender eggplant baked with rich tomato basil sauce and melted mozzarella for a comforting Italian vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 90 minutes blends salt, olive oil, Italian seasoned breadcrumbs 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 310 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.

Ingredients

• 2 medium (about 1.5 lbs), sliced into 1/2-inch rounds eggplant
• 1 tbsp salt
• 3 tbsp olive oil
• 1 cup Italian seasoned breadcrumbs
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 28 oz can crushed tomatoes
• 1/4 cup chopped fresh basil leaves
• 3 cloves, minced garlic cloves
• 1 small, finely chopped onion
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions

1. Step 1: Lay 2 sliced medium eggplants 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 (200°C). In a shallow dish, combine 1 cup Italian seasoned breadcrumbs with 1 tbsp olive oil.
3. Step 3: Brush both sides of eggplant slices with 2 tbsp olive oil, then press each slice into the breadcrumb mixture to coat.
4. Step 4: Arrange breaded eggplant slices on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway, until golden and tender.
5. Step 5: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat; add 1 small finely chopped onion and 3 minced garlic cloves, sauté for 5 minutes until translucent.
6. Step 6: Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil; simmer sauce for 15 minutes until thickened.
7. Step 7: In a baking dish, spread a thin layer of tomato sauce, layer half the baked eggplant slices, then half of 1 cup shredded mozzarella and 1/4 cup grated Parmesan; repeat layers ending with cheese on top.
8. Step 8: Bake uncovered at 400°F for 25 minutes until bubbly and golden on top; let rest 10 minutes before serving.