Italian Herb-Roasted Eggplant with Parmesan Breadcrumb Topping

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

Roasted eggplant slices layered with an Italian herb-infused breadcrumb and Parmesan topping for a savory vegetarian side. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs divided olive oil, garlic powder, 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; arrange 1 large eggplant sliced into 1/2-inch rounds in a single layer.
  2. Step 2: Brush both sides of the eggplant slices with 2 tbsp olive oil and season with 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Roast eggplant in the oven for 20 minutes, flipping halfway through until tender and golden.
  4. Step 4: While eggplant roasts, mix 1/2 cup panko breadcrumbs with 1/3 cup grated Parmesan cheese, 1 tbsp olive oil, and 2 tbsp chopped fresh parsley in a small bowl.
  5. Step 5: Remove eggplant from oven, sprinkle the breadcrumb mixture evenly over each slice, and return to oven for an additional 8-10 minutes until the topping is golden and crispy before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Italian Herb-Roasted Eggplant with Parmesan Breadcrumb Topping take to make?

Total time is about 40 minutes (10 min prep + 30 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 Herb-Roasted Eggplant with Parmesan Breadcrumb Topping?

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 divided olive oil from drying out.

Can I substitute ingredients in Italian Herb-Roasted Eggplant with Parmesan Breadcrumb Topping?

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 Herb-Roasted Eggplant with Parmesan Breadcrumb Topping 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 Italian Herb-Roasted Eggplant with Parmesan Breadcrumb Topping 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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