Eggplant Baked Parmesan with Mozzarella and Basil
Layers of roasted eggplant slices baked with rich mozzarella and Parmesan cheese, finished with fresh basil for a keto-friendly Italian-inspired vegetarian dish. This italian-inspired keto (keto, vegetarian) ready in about 55 minutes pairs olive oil, shredded mozzarella cheese, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 large (about 1 lb), sliced into 1/2-inch rounds eggplant
- 3 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup tomato sauce (low carb)
- 1/4 cup chopped fresh basil leaves
- 2 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Step 1: Preheat oven to 400°F (200°C). Arrange 1 lb large eggplant sliced into 1/2-inch rounds on a baking sheet, brush both sides with 3 tbsp olive oil, and sprinkle 1 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes, turning halfway until golden and tender.
- Step 2: In a baking dish, spread 1/3 cup low-carb tomato sauce evenly on the bottom. Layer half of the roasted eggplant slices over the sauce.
- Step 3: Sprinkle 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, 1/2 tsp dried oregano, and half of the 1/4 cup chopped fresh basil evenly over the eggplant.
- Step 4: Repeat layering with remaining tomato sauce, eggplant slices, mozzarella, Parmesan, garlic, oregano, and basil.
- Step 5: Bake uncovered for 15-18 minutes until the cheese is bubbly and golden on top. Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant Baked Parmesan with Mozzarella and Basil take to make?
Total time is about 55 minutes (15 min prep + 40 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 Baked Parmesan with Mozzarella and 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 olive oil from drying out.
Can I substitute ingredients in Eggplant Baked Parmesan with Mozzarella and 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 Baked Parmesan with Mozzarella and 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 Baked Parmesan with Mozzarella and Basil keto?
Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
