Oven-Roasted Eggplant Parmigiana with Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Layers of tender oven-roasted eggplant, rich tomato sauce, and melted mozzarella create a comforting vegetarian Italian classic. This italian-inspired italian (vegetarian) ready in about 95 minutes pairs salt, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.2 (13 ratings) Prep: 45 min Cook: 50 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Lay 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and sprinkle evenly with 2 tsp salt. Let sit for 30 minutes to draw out bitterness, then rinse and pat dry.
  2. Step 2: Preheat oven to 425°F. Brush both sides of the eggplant slices with 4 tbsp olive oil and roast on a baking sheet for 20 minutes, flipping halfway, until golden and tender.
  3. Step 3: While eggplant roasts, heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add 24 oz canned crushed tomatoes, 1 tsp dried oregano, 1/4 cup chopped fresh basil, and 1/2 tsp black pepper. Simmer for 15 minutes until the sauce thickens.
  5. Step 5: In a baking dish, spread a thin layer of tomato sauce, then layer half the eggplant slices, half the shredded 8 oz mozzarella, and sprinkle with 1/4 cup grated Parmesan.
  6. Step 6: Repeat layers with remaining sauce, eggplant, mozzarella, and Parmesan.
  7. Step 7: Bake uncovered at 375°F for 25 minutes until bubbly and golden on top. Let rest 10 minutes before serving.

Frequently asked questions

How long does Oven-Roasted Eggplant Parmigiana with Basil take to make?

Total time is about 95 minutes (45 min prep + 50 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-Roasted Eggplant Parmigiana with 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-Roasted Eggplant Parmigiana with 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-Roasted Eggplant Parmigiana with 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-Roasted Eggplant Parmigiana with 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.

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