Italian Oven-Baked Eggplant Parmesan with Mozzarella

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

Layers of tender oven-roasted eggplant slices baked with rich tomato sauce and melted mozzarella cheese for a comforting vegetarian classic. This italian-inspired vegetarian (vegetarian) ready in about 70 minutes pairs salt, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Cook: 40 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Lay 1 sliced large eggplant rounds on a baking sheet and sprinkle evenly with 1 tsp salt. Let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Brush both sides of eggplant slices with 3 tbsp olive oil and place on the baking sheet. Roast for 20 minutes, flipping halfway, until golden and tender.
  3. Step 3: Meanwhile, in a saucepan over medium heat, sauté 3 minced garlic cloves in 1 tbsp olive oil for 1 minute until fragrant. Add 2 cups crushed tomatoes, 1/4 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp black pepper, and simmer for 10 minutes until slightly thickened.
  4. Step 4: In a baking dish, spread a thin layer of tomato sauce, then layer half of the roasted eggplant slices. Top with half of 2 cups shredded mozzarella and half of 1/2 cup grated Parmesan. Repeat layers and finish with remaining cheese on top.
  5. Step 5: Bake uncovered for 20 minutes until cheese is bubbly and golden. Let cool 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 70 minutes (30 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 Mozzarella?

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 salt from drying out.

Can I substitute ingredients in Italian Oven-Baked Eggplant Parmesan with Mozzarella?

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 Mozzarella 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 Mozzarella 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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