Baked Italian-Style Eggplant Parmigiana with Fresh Basil
Layers of tender baked eggplant slices with tomato sauce, mozzarella, and Parmesan cheese, finished with fresh basil for a classic Italian flavor. This italian-inspired vegetarian ready in about 80 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.
Ingredients
- 1 large (about 1 lb), sliced into 1/2-inch rounds eggplant
- 1 tbsp salt
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 8 oz, sliced fresh mozzarella
- 1/2 cup grated Parmesan cheese
- 1/4 cup, torn fresh basil leaves
- 1/2 tsp black pepper
Instructions
- Step 1: Arrange 1 large sliced eggplant rounds on a baking sheet and sprinkle evenly with 1 tbsp salt. Let sit for 30 minutes to draw out bitterness, then rinse and pat dry.
- Step 2: Preheat oven to 400°F. Brush both sides of eggplant slices with 3 tbsp olive oil and place on a baking sheet. Bake for 15 minutes, flipping halfway, until tender and golden.
- Step 3: In a saucepan over medium heat, heat 1 tbsp olive oil and add 3 minced garlic cloves; sauté for 1 minute until fragrant.
- Step 4: Add 1 can (28 oz) crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp black pepper; simmer for 10 minutes until sauce thickens.
- Step 5: In a baking dish, spread a thin layer of tomato sauce, then layer half the eggplant slices, half the mozzarella slices, and sprinkle with 1/4 cup grated Parmesan cheese.
- Step 6: Repeat layering with remaining sauce, eggplant, mozzarella, and Parmesan. Bake uncovered at 400°F for 20 minutes until cheese is bubbly and golden.
- Step 7: Remove from oven and sprinkle 1/4 cup torn fresh basil leaves over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Eggplant Parmigiana with Fresh Basil take to make?
Total time is about 80 minutes (40 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 Parmigiana with Fresh 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 Parmigiana with Fresh 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 Parmigiana with Fresh 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.
What goes well with Baked Italian-Style Eggplant Parmigiana with Fresh Basil?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
