Italian Oven-Baked Eggplant Parmigiana with Fresh Basil

By · Reviewed by AislePrompt Editorial · ·

Layers of tender oven-roasted eggplant, rich tomato sauce, and melted mozzarella cheese, finished with fragrant fresh basil for a classic Italian comfort dish. This italian-inspired vegetarian (vegetarian) ready in about 95 minutes pairs large eggplants, olive oil, salt 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.

Prep: 40 min Cook: 55 min Serves 6 Italian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 large eggplants into 1/2-inch thick rounds. Lay them on paper towels and sprinkle 1 tsp salt on each side to draw out bitterness; let sit 20 minutes, then pat dry.
  2. Step 2: Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 1 cup breadcrumbs. Dip each eggplant slice first into flour, then egg, then breadcrumbs, pressing gently to coat.
  3. Step 3: Arrange breaded eggplant slices on a baking sheet and drizzle 1/4 cup olive oil evenly over them. Bake for 25 minutes, flipping halfway, until golden and tender.
  4. Step 4: While eggplant bakes, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer sauce gently for 15 minutes until thickened.
  5. Step 5: In a 9x13 inch baking dish, spread a thin layer of tomato sauce, arrange half the baked eggplant slices in an even layer, cover with half of 2 cups shredded mozzarella and half of 1/2 cup grated Parmesan. Repeat layers ending with cheese on top.
  6. Step 6: Bake uncovered for 30 minutes until bubbly and golden on top. Remove from oven and sprinkle remaining 1/4 cup chopped fresh basil before serving.

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Frequently asked questions

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

Total time is about 95 minutes (40 min prep + 55 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 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 large eggplants from drying out.

Can I substitute ingredients in Italian Oven-Baked Eggplant Parmigiana 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 Parmigiana 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 Parmigiana 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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