Italian Baked Eggplant Parmesan with Fresh Basil
Layers of sliced eggplant baked with rich tomato sauce and melted mozzarella, finished with fresh basil for a comforting Italian classic. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 medium eggplant, sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup, chopped fresh basil leaves
- 1 tsp garlic powder
Instructions
- Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Step 2: Arrange 2 medium eggplant slices (1/2-inch thick) on the baking sheet, brush both sides with 3 tbsp olive oil, and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
- Step 3: Roast the eggplant for 20 minutes, flipping halfway until tender and golden.
- Step 4: In a 9x13 inch baking dish, spread 1/2 cup marinara sauce evenly on the bottom.
- Step 5: Layer half of the roasted eggplant slices over the sauce, then spoon 1 cup marinara sauce on top.
- Step 6: Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese evenly over the sauce.
- Step 7: Repeat layering with remaining eggplant, 1 cup marinara sauce, 1 cup mozzarella, and 1/4 cup Parmesan.
- Step 8: Bake uncovered for 25 minutes until the cheese is bubbly and golden.
- Step 9: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves on top before serving warm.
Frequently asked questions
How long does Italian Baked Eggplant Parmesan with Fresh Basil take to make?
Total time is about 60 minutes (15 min prep + 45 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 Italian Baked Eggplant Parmesan with Fresh 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 Italian Baked Eggplant Parmesan with Fresh 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 Italian Baked Eggplant Parmesan with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Italian Baked Eggplant Parmesan with Fresh Basil 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.
What others are saying
- ★★★★★
As a vegetarian, I'm always looking for good eggplant dishes. This one was delicious and easy to make.
- ★★★★★
This recipe was a hit with my family! The eggplant was perfectly baked and the fresh basil added such a lovely aroma.
- ★★★★☆
Loved the fresh basil, but the cheese was a bit too salty for my taste. Still, it's a good dish.
