Oven-Roasted Eggplant with Tomato and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Tender oven-roasted eggplant slices layered with rich tomato sauce and melted Parmesan cheese for a satisfying vegetarian dish. This Italian-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplants, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and brush both sides with 4 tbsp olive oil. Sprinkle with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Roast eggplant slices in the oven for 20 minutes, flipping halfway, until tender and golden around the edges.
  3. Step 3: While eggplant roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and 1 tsp dried oregano, sautéing for 1 minute until fragrant.
  4. Step 4: Add 1 can (14 oz) crushed tomatoes, 1/4 cup chopped fresh basil, and 1/4 tsp red pepper flakes if using. Simmer for 10 minutes until sauce thickens slightly.
  5. Step 5: In a baking dish, layer half the roasted eggplant slices, spread half the tomato sauce over them, and sprinkle 1/4 cup grated Parmesan cheese. Repeat layers.
  6. Step 6: Bake assembled dish at 400°F for 15 minutes until cheese melts and bubbles. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Oven-Roasted Eggplant with Tomato and Parmesan take to make?

Total time is about 55 minutes (15 min prep + 40 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 with Tomato and Parmesan?

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 eggplants from drying out.

Can I substitute ingredients in Oven-Roasted Eggplant with Tomato and Parmesan?

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 with Tomato and Parmesan 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 with Tomato and Parmesan 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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