Baked Italian-Style Eggplant with Parmesan and Basil

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

Layers of tender baked eggplant slices topped with rich tomato sauce, melted Parmesan, and fresh basil for a satisfying vegetarian main. This italian-inspired vegetarian ready in about 60 minutes pairs olive oil, salt, black pepper 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.

Prep: 20 min Cook: 40 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large sliced eggplant rounds on a baking sheet, brush both sides with 4 tbsp olive oil, and season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Roast for 20 minutes, flipping halfway, until golden and tender.
  2. Step 2: Spread 1 cup marinara sauce in the bottom of an 8x8-inch baking dish. Layer half of the roasted eggplant slices evenly over the sauce.
  3. Step 3: Spoon the remaining 1 cup marinara sauce over the eggplant layer, then top with half of 8 oz sliced fresh mozzarella and 1/4 cup fresh basil leaves.
  4. Step 4: Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and basil. Sprinkle 1/2 cup grated Parmesan cheese evenly on top.
  5. Step 5: Bake uncovered for 15-20 minutes until the cheese is melted, bubbly, and golden. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Baked Italian-Style Eggplant with Parmesan and Basil take to make?

Total time is about 60 minutes (20 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 with Parmesan 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 olive oil from drying out.

Can I substitute ingredients in Baked Italian-Style Eggplant with Parmesan 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 with Parmesan 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 with Parmesan 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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