Italian Oven-Baked Eggplant Parmesan with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Layers of tender oven-roasted eggplant baked with rich marinara and melted mozzarella, finished with fragrant fresh basil for a classic Italian vegetarian dish. This italian-inspired italian (vegetarian) ready in about 95 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 350 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.

★ 4.4 (15 ratings) Prep: 50 min Cook: 45 min Serves 6 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Lay 2 sliced large eggplants (1/2-inch rounds) on baking sheets and sprinkle both sides with 1 tsp salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour on a plate, 2 beaten eggs in a shallow bowl, and 1 cup breadcrumbs on another plate. Dip each eggplant slice first in flour, then egg, then breadcrumbs, coating evenly.
  3. Step 3: Arrange breaded eggplant slices on baking sheets lined with parchment paper. Drizzle or brush 1/4 cup olive oil over them and bake for 20 minutes, flipping halfway, until golden and tender.
  4. Step 4: In a 9x13 inch baking dish, spread 1 cup marinara sauce evenly. Arrange a layer of eggplant slices over the sauce, then cover with 1/3 of the remaining 2 cups marinara sauce, 2/3 cup shredded mozzarella, and sprinkle 2 tbsp grated Parmesan cheese. Repeat layering two more times.
  5. Step 5: Bake uncovered at 400°F for 25 minutes until bubbly and cheese is melted and lightly browned. Remove from oven and sprinkle 1/4 cup chopped fresh basil on top before serving.

Frequently asked questions

How long does Italian Oven-Baked Eggplant Parmesan with Fresh Basil take to make?

Total time is about 95 minutes (50 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 Oven-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 Oven-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 Oven-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 Oven-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.

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