Oven-Baked Eggplant Parmigiana

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Layers of tender baked eggplant slices with rich tomato sauce and melted mozzarella, baked to bubbly perfection. This Italian vegetarian recipe, ready in about 90 minutes, pairs large eggplant, salt, and olive oil for a weeknight-friendly dinner. Each serving lands at about 310 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.

Ingredients

• 2 medium large eggplant, sliced into 1/2 inch rounds
• 1 tbsp salt
• 3 tbsp olive oil
• 3 cloves minced garlic
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1/4 cup chopped fresh basil
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp black pepper

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Instructions

1. Step 1: Lay 2 medium eggplants sliced into 1/2 inch rounds on a baking sheet and sprinkle evenly with 1 tablespoon salt. Let sit for 30 minutes to draw out moisture, then rinse under cold water and pat dry with paper towels.
2. Step 2: Preheat oven to 375°F. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 28 ounces canned crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh basil. Simmer sauce for 15 minutes until thickened.
3. Step 3: Brush both sides of the eggplant slices with olive oil and arrange on a baking sheet. Roast in the preheated oven for 20 minutes until tender and lightly golden.
4. Step 4: In a baking dish, spread a thin layer of tomato sauce, then layer half of the roasted eggplant slices. Top with half of 2 cups shredded mozzarella and half of 1/2 cup grated Parmesan. Repeat layering with remaining sauce, eggplant, and cheeses.
5. Step 5: Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly. Let rest 10 minutes before serving to set the layers.