Eggplant and Mozzarella Layered Bake with Basil

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

Layers of roasted eggplant, fresh mozzarella, and basil baked in a rich tomato sauce make this a satisfying keto-friendly Italian-inspired dish. This Italian-inspired keto recipe (vegetarian), ready in about 60 minutes, pairs eggplant, olive oil, fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 45 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet. Brush both sides with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes, flipping halfway until tender and golden.
  2. Step 2: In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 1/2 cups no-sugar-added tomato sauce and simmer for 5 minutes. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a baking dish, spread a thin layer of tomato sauce. Layer half the roasted eggplant slices, then half the 8 oz sliced fresh mozzarella, and half the torn 1/2 cup fresh basil leaves. Repeat layers ending with sauce on top.
  4. Step 4: Sprinkle 1/4 cup grated Parmesan cheese evenly over the top layer. Bake for 20-25 minutes until cheese is melted and bubbly.
  5. Step 5: Let cool for 5 minutes before serving to allow layers to set.

Frequently asked questions

How long does Eggplant and Mozzarella Layered Bake with Basil take to make?

Total time is about 60 minutes (15 min prep + 45 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 Eggplant and Mozzarella Layered Bake with Basil?

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 Eggplant and Mozzarella Layered Bake with Basil?

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 Eggplant and Mozzarella Layered Bake with Basil 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 Eggplant and Mozzarella Layered Bake with Basil keto?

Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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