Baked Italian-Style Eggplant with Tomato and Mozzarella
Layers of tender baked eggplant topped with fresh tomato sauce and melted mozzarella cheese for a comforting Italian-inspired dish. This italian-inspired vegetarian (vegetarian) ready in about 50 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.
Ingredients
- 1 large (about 1 lb), sliced into 1/2-inch rounds eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup homemade or store-bought tomato sauce
- 8 oz, sliced mozzarella cheese
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Arrange 1 large sliced eggplant rounds on a baking sheet. Brush both sides with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes, flipping halfway, until golden and soft.
- Step 2: In a baking dish, layer half of the roasted eggplant slices, spread 1/2 cup tomato sauce evenly over them, and top with half of the 8 oz sliced mozzarella cheese.
- Step 3: Repeat layering with remaining eggplant, tomato sauce, and mozzarella. Sprinkle 1/4 cup chopped fresh basil and 2 tbsp grated Parmesan cheese over the top.
- Step 4: Bake uncovered at 400°F for 15 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Eggplant with Tomato and Mozzarella take to make?
Total time is about 50 minutes (15 min prep + 35 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 Tomato and Mozzarella?
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 Tomato and Mozzarella?
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 Tomato and Mozzarella 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 Tomato and Mozzarella 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.
