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-inspired vegetarian recipe, ready in about 90 minutes, pairs large eggplant, salt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, sliced into 1/2 inch rounds large eggplant
• 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.