Oven-Baked Eggplant Parmesan with Basil and Mozzarella

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

Layers of tender roasted eggplant, tangy tomato sauce, fresh basil, and melted mozzarella baked to bubbling perfection. This italian-inspired vegetarian (vegetarian) ready in about 95 minutes pairs salt, olive oil, minced garlic cloves 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: 50 min Cook: 45 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 2 medium sliced eggplant rounds on a baking sheet and sprinkle evenly with 1 1/2 tsp salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Preheat oven to 400°F. Set up three shallow bowls: 1/2 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.
  3. Step 3: Dip each eggplant slice first into flour, then eggs, then breadcrumbs, pressing gently to coat. Arrange coated slices on a greased baking sheet.
  4. Step 4: Drizzle or brush 3 tbsp olive oil over the coated eggplant slices. Bake for 20 minutes, flipping halfway, until golden and crisp on edges.
  5. Step 5: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  6. Step 6: Add 1 can (28 oz) crushed tomatoes, 1 tsp dried oregano, 1/2 tsp black pepper, and half of 1/2 cup chopped fresh basil. Simmer uncovered for 15 minutes until sauce thickens.
  7. Step 7: In a 9x13-inch baking dish, spread a thin layer of tomato sauce, arrange half the baked eggplant slices, sprinkle with 4 oz shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers ending with cheese.
  8. Step 8: Bake at 375°F for 25 minutes until cheese is melted and bubbly. Garnish with remaining fresh basil before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 95 minutes (50 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 Oven-Baked Eggplant Parmesan with Basil and 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 Oven-Baked Eggplant Parmesan with Basil and 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 Oven-Baked Eggplant Parmesan with Basil and 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 Oven-Baked Eggplant Parmesan with Basil and 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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