Half-Baked Eggplant Parmesan with Basil Bechamel
Layers of tender eggplant baked halfway, topped with a fragrant basil-infused béchamel and melted mozzarella. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs olive oil, all-purpose flour, unsalted butter 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 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
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2 cups, warmed milk
- 1/2 cup, chopped fresh basil leaves
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp, divided salt
- 1/4 tsp black pepper
- 1 1/2 cups tomato sauce
- 1/2 tsp dried oregano
Instructions
- Step 1: Preheat oven to 375°F. Brush 1 large sliced eggplant rounds with 3 tbsp olive oil on both sides and arrange on a baking sheet. Bake for 15 minutes until tender but not fully cooked.
- Step 2: While eggplant bakes, melt 3 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden and fragrant.
- Step 3: Gradually whisk in 2 cups warmed milk, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes.
- Step 4: Remove from heat and stir in 1/2 cup chopped fresh basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: In a baking dish, spread half (about 3/4 cup) of 1 1/2 cups tomato sauce evenly. Layer half of the baked eggplant slices over the sauce. Pour half of the basil béchamel over the eggplant, then sprinkle with half of the 1 1/2 cups shredded mozzarella and 2 tbsp grated Parmesan.
- Step 6: Repeat layers with remaining tomato sauce, eggplant, béchamel, mozzarella, and Parmesan. Sprinkle 1/2 tsp dried oregano on top.
- Step 7: Bake uncovered for 25 minutes until bubbly and golden on top. Let rest 10 minutes before serving.
Frequently asked questions
How long does Half-Baked Eggplant Parmesan with Basil Bechamel 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 Half-Baked Eggplant Parmesan with Basil Bechamel?
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 Half-Baked Eggplant Parmesan with Basil Bechamel?
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 Half-Baked Eggplant Parmesan with Basil Bechamel 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 Half-Baked Eggplant Parmesan with Basil Bechamel 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.
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