Oven-Baked Eggplant Parmesan with Fresh Basil

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

Layers of tender oven-roasted eggplant baked with rich marinara and melted mozzarella, finished with fragrant fresh basil for a classic Italian vegetarian dish. This Italian recipe (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 350 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: 50 min Cook: 45 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

2, sliced into 1/2-inch rounds large eggplants
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
1/2 cup all-purpose flour
2, beaten eggs
1 cup breadcrumbs

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Instructions

Step 1: Preheat oven to 400°F. Lay 2 sliced large eggplants (1/2-inch rounds) on baking sheets and sprinkle both sides with 1 tsp salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
Step 2: Set up a dredging station with 1/2 cup all-purpose flour on a plate, 2 beaten eggs in a shallow bowl, and 1 cup breadcrumbs on another plate. Dip each eggplant slice first in flour, then egg, then breadcrumbs, coating evenly.
Step 3: Arrange breaded eggplant slices on baking sheets lined with parchment paper. Drizzle or brush 1/4 cup olive oil over them and bake for 20 minutes, flipping halfway, until golden and tender.
Step 4: In a 9x13 inch baking dish, spread 1 cup marinara sauce evenly. Arrange a layer of eggplant slices over the sauce, then cover with 1/3 of the remaining 2 cups marinara sauce, 2/3 cup shredded mozzarella, and sprinkle 2 tbsp grated Parmesan cheese. Repeat layering two more times.
Step 5: Bake uncovered at 400°F for 25 minutes until bubbly and cheese is melted and lightly browned. Remove from oven and sprinkle 1/4 cup chopped fresh basil on top before serving.