Italian Oven-Baked Eggplant Parmigiana
Layers of tender baked eggplant slices with rich tomato sauce and melted mozzarella, baked to bubbly perfection. This italian-inspired vegetarian (vegetarian) ready in about 90 minutes pairs salt, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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. 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 large eggplant
- 1 tbsp salt
- 3 tbsp olive oil
- 3 cloves minced garlic
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1/4 cup chopped fresh basil
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
Instructions
- Step 1: Lay 2 medium eggplants sliced into 1/2 inch rounds on a baking sheet and sprinkle evenly with 1 tablespoon salt. Let sit for 30 minutes to draw out moisture, then rinse under cold water and pat dry with paper towels.
- Step 2: Preheat oven to 375°F. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 28 ounces canned crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh basil. Simmer sauce for 15 minutes until thickened.
- Step 3: Brush both sides of the eggplant slices with olive oil and arrange on a baking sheet. Roast in the preheated oven for 20 minutes until tender and lightly golden.
- 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 layering with remaining sauce, eggplant, and cheeses.
- Step 5: Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly. Let rest 10 minutes before serving to set the layers.
Frequently asked questions
How long does Italian Oven-Baked Eggplant Parmigiana take to make?
Total time is about 90 minutes (45 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 Parmigiana?
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 Parmigiana?
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 Parmigiana 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 Parmigiana 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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