Roasted Eggplant Parmigiana
Layers of tender roasted eggplant, marinara, and melted cheese baked to perfection. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium eggplant, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 eggplant
- 1/4 cup all-purpose flour
- 3 tbsp olive oil
- 2 cups marinara sauce
- 1.5 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Slice 2 medium eggplants into 1/4-inch thick rounds, then sprinkle with 1/2 tsp kosher salt and let sit for 15 minutes to draw out moisture.
- Step 2: Pat eggplant slices dry with paper towels, then dredge each in 1/4 cup all-purpose flour, shaking off excess.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Cook eggplant slices in batches for 3-4 minutes per side until golden brown and crispy, then transfer to a baking sheet.
- Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Arrange eggplant slices in a single layer, top with 1/2 cup marinara, then 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
- Step 5: Repeat layers: marinara, eggplant, mozzarella, Parmesan, and top with remaining 1 cup marinara. Sprinkle with 1 tsp dried oregano and 1/4 tsp black pepper.
- Step 6: Bake uncovered for 25-30 minutes until cheese is bubbly and golden brown around the edges, then let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Eggplant Parmigiana take to make?
Total time is about 60 minutes (25 min prep + 35 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 Roasted Eggplant Parmigiana?
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 medium eggplant from drying out.
Can I substitute ingredients in Roasted Eggplant Parmigiana?
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 Roasted Eggplant Parmigiana for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Roasted Eggplant Parmigiana 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.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
