Eggplant Parmesan

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A layered masterpiece of tender eggplant, rich tomato sauce, and melted cheese, bidding farewell to empty plates. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs eggplant, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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.

Prep: 20 min Cook: 30 min Serves 6 Italian cuisine 340 cal/serving

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Ingredients

2 medium eggplant
1/4 cup all-purpose flour
3 tbsp olive oil
2 cups tomato sauce
1 1/2 cups mozzarella cheese
1/2 cup Parmesan cheese
1 tsp dried oregano

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Instructions

Step 1: Slice 2 medium eggplants into 1/4-inch rounds. Dredge each slice in 1/4 cup flour, shaking off excess, then coat in 3 tbsp olive oil to prevent sticking.
Step 2: Heat oil in a large skillet over medium heat. Fry eggplant slices for 3 minutes per side until golden brown and crisp, then transfer to a paper towel-lined plate to drain.
Step 3: Layer 1 cup tomato sauce, 6 fried eggplant slices, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1 tsp dried oregano in a 9x13-inch baking dish. Repeat layers, finishing with remaining sauce and cheeses. Bake at 375°F for 25 minutes until bubbly and golden.