Baked Italian-Style Eggplant with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Layers of tender baked eggplant slices topped with a homemade tomato basil sauce and melted mozzarella cheese. This Italian vegetarian recipe, ready in about 65 minutes, pairs large eggplant, salt, and olive oil for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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) large eggplant, sliced into 1/2-inch rounds
• 1 tsp salt
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) canned crushed tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp black pepper

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Instructions

1. 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.
2. 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.
3. Step 3: Roast eggplant for 20 minutes, flipping halfway through, until golden and tender.
4. 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.
5. 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.
6. 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.
7. Step 7: Repeat layering with remaining eggplant, sauce, and cheeses.
8. Step 8: Bake assembled dish at 400°F for 15 minutes until cheese is melted and bubbly.
9. Step 9: Let cool for 5 minutes before serving, garnished with extra fresh basil if desired.