Baked Italian-Style Eggplant with Tomato-Basil Sauce

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

Layers of tender baked eggplant topped with a fresh tomato-basil sauce and melted mozzarella for a comforting Italian vegetable bake. This italian-inspired vegetarian (vegetarian) ready in about 70 minutes blends salt, olive oil, garlic cloves, minced 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 310 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.

Prep: 30 min Cook: 40 min Serves 4 Italian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and sprinkle 1 tsp salt evenly over both sides. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Preheat oven to 400°F. Brush both sides of eggplant slices with 4 tbsp olive oil and arrange in a single layer on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until tender and golden.
  3. Step 3: While eggplant bakes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 1 can (14 oz) crushed tomatoes, 1/4 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp black pepper, and simmer for 10 minutes until sauce thickens.
  4. Step 4: In a baking dish, spread a thin layer of tomato-basil sauce, then layer half the baked eggplant slices, half the remaining sauce, and half of 1 1/2 cups shredded mozzarella cheese. Repeat layers and finish with 1/3 cup grated Parmesan cheese on top.
  5. Step 5: Bake assembled dish at 400°F for 15 minutes until cheese melts and bubbles. Let rest for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Eggplant with Tomato-Basil Sauce take to make?

Total time is about 70 minutes (30 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 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.

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