Oven-Baked Eggplant Parmigiana with Mozzarella and Basil
Layers of tender baked eggplant slices smothered in rich tomato sauce, melted mozzarella, and fresh basil for a comforting vegetarian entree. This Italian-inspired vegetarian recipe, ready in about 70 minutes, pairs eggplant, 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 4, 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 eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 8 oz, shredded mozzarella cheese
- 1/4 cup, grated Parmesan cheese
- 1/4 cup, torn fresh basil leaves
- 1/2 tsp garlic powder
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Arrange 2 medium eggplant slices on a baking sheet and brush both sides generously with 3 tbsp olive oil. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
- Step 2: Bake eggplant slices for 20 minutes, flipping halfway through until tender and slightly golden.
- Step 3: In a baking dish, spread 1/2 cup marinara sauce evenly on the bottom. Layer half the baked eggplant slices over the sauce, then spoon 1 cup marinara sauce on top.
- Step 4: Sprinkle 4 oz shredded mozzarella and 2 tbsp grated Parmesan evenly over the sauce. Add half the torn fresh basil leaves.
- Step 5: Repeat layering with remaining eggplant, marinara sauce, mozzarella, Parmesan, and basil.
- Step 6: Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden on top. Let rest for 10 minutes before serving.
Frequently asked questions
How long does Oven-Baked Eggplant Parmigiana with Mozzarella and Basil take to make?
Total time is about 70 minutes (15 min prep + 55 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 Parmigiana 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 eggplant from drying out.
Can I substitute ingredients in Oven-Baked Eggplant Parmigiana 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 Parmigiana with Mozzarella and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Parmigiana 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.
