Baked Italian-Style Eggplant with Tomato Basil Sauce
Layers of tender baked eggplant slices topped with a homemade tomato basil sauce and melted mozzarella cheese. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes blends salt, olive oil, minced garlic cloves 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 280 calories and feeds 4, 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
- 1 (about 1 lb), sliced into 1/2-inch rounds large eggplant
- 1 tsp salt
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1 can (14 oz) canned crushed tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1 tsp dried oregano
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp black pepper
Instructions
- Step 1: Lay 1 large eggplant sliced into 1/2-inch rounds on a baking sheet and sprinkle both sides evenly with 1 tsp salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
- Step 2: Preheat oven to 400°F (200°C). Brush both sides of the eggplant slices with 3 tbsp olive oil and place on a baking sheet in a single layer.
- Step 3: Roast eggplant for 20 minutes, flipping halfway through, until golden and tender.
- Step 4: While eggplant roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 5: Add 1 can (14 oz) crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer sauce for 10 minutes until slightly thickened.
- Step 6: In a baking dish, arrange half of the roasted eggplant slices in a single layer. Spoon half of the tomato basil sauce over the eggplant, then sprinkle with half of 1 cup shredded mozzarella and 1/8 cup grated Parmesan.
- Step 7: Repeat layering with remaining eggplant, sauce, and cheeses.
- Step 8: Bake assembled dish at 400°F for 15 minutes until cheese is melted and bubbly.
- Step 9: Let cool for 5 minutes before serving, garnished with extra fresh basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Eggplant with Tomato Basil Sauce take to make?
Total time is about 65 minutes (30 min prep + 35 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 Tomato Basil 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 Tomato Basil 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 Tomato Basil Sauce 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 Basil 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.
