Layered Baked Eggplant Parmesan with Herbed Tomato Sauce

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

A comforting Italian-inspired baked dish featuring tender eggplant slices layered with a rich tomato sauce and melted mozzarella. This Italian-inspired Super Bowl recipe (vegetarian), ready in about 90 minutes, pairs eggplant, salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 (about 1.5 lbs) eggplant
• 1 tbsp salt
• 4 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1/4 cup, chopped fresh basil leaves
• to taste salt
• 1/2 tsp black pepper
• 8 oz, shredded mozzarella cheese
• 1/2 cup, grated Parmesan cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.