Italian Oven-Baked Eggplant Parmesan with Basil
Layers of tender oven-roasted eggplant, tangy tomato sauce, and melted mozzarella baked until bubbly and golden, finished with fresh basil. This italian-inspired vegetarian (vegetarian) ready in about 75 minutes pairs olive oil, divided salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 medium, sliced into 1/2-inch rounds eggplant
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup, chopped fresh basil leaves
- 1/2 tsp garlic powder
Instructions
- Step 1: Preheat oven to 400°F. Arrange 2 medium sliced eggplant rounds on a baking sheet and sprinkle with 1/2 teaspoon salt. Let rest for 15 minutes to draw out moisture, then pat dry with paper towels.
- Step 2: Brush both sides of eggplant slices with 3 tablespoons olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Arrange in a single layer on the baking sheet.
- Step 3: Roast eggplant in the preheated oven for 20 minutes, flipping halfway through, until tender and golden brown.
- Step 4: In a baking dish, spread 1/2 cup marinara sauce to coat the bottom. Layer half the roasted eggplant slices, then half of 3/4 cup shredded mozzarella and 1/4 cup grated Parmesan cheese. Repeat layers ending with cheese on top.
- Step 5: Bake uncovered for 20 minutes until cheese is bubbly and slightly browned. Remove from oven and sprinkle 1/4 cup chopped fresh basil over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Eggplant Parmesan with Basil take to make?
Total time is about 75 minutes (35 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 Italian Oven-Baked Eggplant Parmesan with 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 Oven-Baked Eggplant Parmesan with 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 Oven-Baked Eggplant Parmesan with Basil 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 Oven-Baked Eggplant Parmesan with 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.
