Baked Italian-Style Eggplant with Herbed Tomato Sauce
Layers of tender baked eggplant slices smothered in a fragrant tomato sauce with garlic, basil, and oregano, inspired by Mediterranean regional flavors. This italian-inspired vegetarian (vegetarian, mediterranean) ready in about 80 minutes blends (about 2 lbs total) large eggplants, salt, olive oil 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 180 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 (about 2 lbs total) large eggplants
- 1 tbsp salt
- 4 tbsp olive oil
- 4 minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1/4 cup chopped fresh basil leaves
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Slice 2 large eggplants into 1/2-inch thick rounds and place in a colander. Sprinkle with 1 tbsp salt and let sit for 30 minutes to draw out moisture, then rinse and pat dry with paper towels.
- Step 2: Preheat oven to 400°F. Brush both sides of eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Roast for 20 minutes, flipping halfway until golden and tender.
- Step 3: While eggplant roasts, heat remaining 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer uncovered for 15 minutes until sauce thickens.
- Step 5: In a baking dish, layer half the roasted eggplant slices, then half the tomato sauce, and sprinkle with 1/4 cup grated Parmesan. Repeat layers once more.
- Step 6: Bake assembled dish at 400°F for 15 minutes until bubbly and cheese is melted. Let cool 5 minutes before serving.
Frequently asked questions
How long does Baked Italian-Style Eggplant with Herbed Tomato Sauce take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Italian-Style Eggplant with Herbed Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Italian-Style Eggplant with Herbed Tomato Sauce?
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 with Herbed Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Herbed Tomato Sauce 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
