Half-Baked Mediterranean Eggplant and Tomato Parmesan

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

Layers of roasted eggplant and ripe tomatoes topped with melted Parmesan cheese, baked halfway to a luscious Mediterranean casserole. This mediterranean-inspired vegetarian (mediterranean) ready in about 50 minutes pairs eggplant, ripe tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Slice 1 large eggplant into 1/2-inch thick rounds. Brush each slice with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast on a baking sheet for 15 minutes until tender and golden.
  2. Step 2: Meanwhile, thinly slice 3 medium ripe tomatoes and toss with 1 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: In a baking dish, layer half the roasted eggplant slices, then half the tomatoes, 1/2 cup grated Parmesan cheese, and half the chopped fresh basil. Repeat layers ending with Parmesan on top.
  4. Step 4: Bake uncovered for 20 minutes until cheese melts and turns golden brown. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Half-Baked Mediterranean Eggplant and Tomato Parmesan take to make?

Total time is about 50 minutes (15 min prep + 35 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 Mediterranean Eggplant and Tomato 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 Half-Baked Mediterranean Eggplant and Tomato 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 Half-Baked Mediterranean Eggplant and Tomato 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 Half-Baked Mediterranean Eggplant and Tomato 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.

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