Classic Italian Eggplant Parmesan

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

Indulge in the comforting layers of crispy eggplant, melted cheese, and tomato sauce in this traditional Italian dish. This italian-inspired quick meals (vegetarian) ready in about 65 minutes pairs eggplant, bread crumbs, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.5 (11 ratings) Prep: 40 min Cook: 25 min Serves 4 Italian cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 180°C (350°F). Slice eggplant into 1/4-inch rounds and salt both sides. Let sit for 30 minutes to draw out moisture.
  2. Step 2: In a bowl, mix 50g bread crumbs with 50g grated parmesan and 0.5 tsp oregano. Press the mixture onto the eggplant slices until evenly coated.
  3. Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté eggplant slices for 3-4 minutes per side until golden, then transfer to a baking dish.
  4. Step 4: In the same skillet, sauté 2 minced garlic cloves in 1 tbsp olive oil until fragrant. Add 200g tomato sauce and simmer for 5 minutes.
  5. Step 5: Top the eggplant with sliced mozzarella and basil leaves. Bake for 15-20 minutes until the cheese is melted and bubbly. Serve with additional basil and a drizzle of remaining sauce.

Frequently asked questions

How long does Classic Italian Eggplant Parmesan take to make?

Total time is about 65 minutes (40 min prep + 25 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 Classic Italian Eggplant Parmesan?

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 eggplant from drying out.

Can I substitute ingredients in Classic Italian Eggplant Parmesan?

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 Classic Italian Eggplant Parmesan 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 Classic Italian Eggplant Parmesan 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.

What others are saying

Related recipes