Oven-Baked Eggplant Parmesan with Mozzarella and Basil
Layers of tender baked eggplant slices smothered in tomato sauce, melted mozzarella, and fresh basil create a comforting vegetarian classic. This italian-inspired vegetarian ready in about 85 minutes pairs salt, olive oil, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 large eggplants, sliced into 1/2-inch rounds
- 1 tbsp salt
- 4 tbsp olive oil
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup fresh basil leaves
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Lay 2 large eggplants sliced into 1/2-inch rounds on paper towels and sprinkle evenly with 1 tbsp salt. Let sit for 30 minutes to draw out moisture, then pat dry.
- Step 2: Preheat oven to 375°F. Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 1 cup breadcrumbs in separate shallow dishes. Dip each eggplant slice first in flour, then eggs, then breadcrumbs, pressing to adhere.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Fry breaded eggplant slices in batches for 2-3 minutes per side until golden, adding more oil as needed. Transfer cooked slices to a paper towel-lined plate.
- Step 4: In a 9x13 inch baking dish, spread 1 cup marinara sauce on the bottom. Arrange a layer of eggplant slices, top with 1 cup marinara sauce, 1 cup shredded mozzarella, and a few fresh basil leaves. Repeat layers ending with cheese on top.
- Step 5: Sprinkle 1/2 cup grated Parmesan cheese over the top and drizzle with remaining 2 tbsp olive oil. Bake uncovered for 30-35 minutes until bubbly and golden on top. Let rest 10 minutes before serving.
Frequently asked questions
How long does Oven-Baked Eggplant Parmesan with Mozzarella and Basil take to make?
Total time is about 85 minutes (45 min prep + 40 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 Mozzarella and 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 salt from drying out.
Can I substitute ingredients in Oven-Baked Eggplant Parmesan with Mozzarella and 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 Oven-Baked Eggplant Parmesan with Mozzarella and 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 Oven-Baked Eggplant Parmesan with Mozzarella and 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.
