Herb-Roasted Eggplant with Parmesan and Basil

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender roasted eggplant slices infused with Italian herbs, topped with melted Parmesan and fresh basil for a simple, flavorful vegetarian dish. This Italian-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, sliced into 1/2-inch rounds, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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) eggplant, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 2 tbsp fresh basil leaves, chopped

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Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Arrange 1 large eggplant sliced into 1/2-inch rounds on the sheet and brush both sides generously with 3 tbsp olive oil.
3. Step 3: Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme evenly over the eggplant slices.
4. Step 4: Roast in the preheated oven for 20 minutes, flipping slices halfway through until soft and golden at edges.
5. Step 5: Remove from oven and sprinkle 1/3 cup grated Parmesan cheese evenly over the eggplant slices.
6. Step 6: Return to oven and bake an additional 5 minutes until cheese melts and bubbles.
7. Step 7: Garnish with 2 tbsp chopped fresh basil leaves before serving warm.