Baked Parmesan-Crusted Eggplant with Tomato Basil Sauce

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

Tender baked eggplant slices coated in a crispy Parmesan crust, served with a fresh homemade tomato basil sauce. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes blends divided olive oil, grated Parmesan cheese, panko breadcrumbs 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 220 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: 15 min Cook: 35 min Serves 4 Italian cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a shallow bowl, mix 1/2 cup grated Parmesan, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Brush both sides of 1 large sliced eggplant rounds with 2 tbsp olive oil. Press each slice into the Parmesan breadcrumb mixture to coat well on both sides. Place on the prepared baking sheet.
  3. Step 3: Bake eggplant slices for 25 minutes, flipping halfway through, until golden and crispy.
  4. Step 4: While eggplant bakes, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped small onion and sauté for 5 minutes until softened.
  5. Step 5: Add 2 minced garlic cloves and 1/4 tsp red pepper flakes if using, and cook for 30 seconds until fragrant.
  6. Step 6: Stir in 1 can (14 oz) diced tomatoes with juices and 1/4 cup chopped fresh basil. Simmer sauce uncovered for 10 minutes until slightly thickened.
  7. Step 7: Serve baked eggplant slices topped with warm tomato basil sauce and extra basil if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Parmesan-Crusted Eggplant with Tomato Basil Sauce take to make?

Total time is about 50 minutes (15 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 Parmesan-Crusted 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 Parmesan-Crusted 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 Parmesan-Crusted 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 Parmesan-Crusted 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.

Related recipes