Layered Baked Eggplant Parmesan with Herbed Tomato Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Italian-inspired baked dish featuring tender eggplant slices layered with a rich tomato sauce and melted mozzarella. This Italian Super Bowl recipe (vegetarian), ready in about 90 minutes, pairs eggplant, salt, and olive oil for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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: 45 min Cook: 45 min Serves 6 Italian cuisine 280 cal/serving

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Ingredients

2 medium (about 1.5 lbs) eggplant
1 tbsp salt
4 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
28 oz canned crushed tomatoes
1 tsp dried oregano
1/4 cup fresh basil leaves, chopped
to taste salt
1/2 tsp black pepper
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

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Instructions

Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds, sprinkle evenly with 1 tbsp salt, and let rest in a colander for 30 minutes to draw out moisture. Rinse under cold water and pat dry with paper towels.
Step 2: Preheat oven to 375°F. Brush both sides of the eggplant slices with 3 tbsp olive oil and arrange on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and tender.
Step 3: While eggplant bakes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
Step 4: Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1/4 cup chopped fresh basil, and season with salt to taste and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until sauce thickens.
Step 5: In a baking dish, spread a thin layer of tomato sauce, then layer half of the baked eggplant slices, half of 8 oz shredded mozzarella, and a sprinkle of 1/4 cup grated Parmesan. Repeat layers and finish with remaining sauce and Parmesan.
Step 6: Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly with golden edges. Let rest 10 minutes before serving.