Oven-Baked Eggplant Parmigiana with Fresh Basil

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Layers of tender oven-roasted eggplant, rich tomato sauce, and melted mozzarella cheese, finished with fragrant fresh basil for a classic Italian comfort dish. This Italian-inspired vegetarian recipe, 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 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 large eggplants
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1/2 cup, chopped fresh basil leaves
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 large eggplants into 1/2-inch thick rounds. Lay them on paper towels and sprinkle 1 tsp salt on each side to draw out bitterness; let sit 20 minutes, then pat dry.
2. Step 2: Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 1 cup breadcrumbs. Dip each eggplant slice first into flour, then egg, then breadcrumbs, pressing gently to coat.
3. Step 3: Arrange breaded eggplant slices on a baking sheet and drizzle 1/4 cup olive oil evenly over them. Bake for 25 minutes, flipping halfway, until golden and tender.
4. Step 4: While eggplant bakes, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer sauce gently for 15 minutes until thickened.
5. Step 5: In a 9x13 inch baking dish, spread a thin layer of tomato sauce, arrange half the baked eggplant slices in an even layer, cover with half of 2 cups shredded mozzarella and half of 1/2 cup grated Parmesan. Repeat layers ending with cheese on top.
6. Step 6: Bake uncovered for 30 minutes until bubbly and golden on top. Remove from oven and sprinkle remaining 1/4 cup chopped fresh basil before serving.