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Oven-baked eggplant parmesan served with fresh herbs and cheese

Baked Eggplant Parmesan

A comforting and cheesy dish featuring layers of eggplant, tomato sauce, and a blend of cheeses, perfect for family gatherings or cozy nights in.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 1 whole eggplant, sliced into 1/8" rounds Adds a creamy texture and absorbs flavors beautifully.
  • 2 Tbsp olive oil Provides a rich flavor and helps crisp up the eggplant.
For the Sauce
  • 30 ounces pure tomato sauce/puree Choose a sweet and tangy sauce.
  • 2 cloves garlic, minced Adds a savory depth.
  • 1 tsp Italian seasoning Brings authentic Italian flavor.
For Layering
  • 1/2 cup freshly grated Parmesan cheese Adds a sharp and nutty flavor.
  • 16 ounces mozzarella cheese Melts wonderfully.
  • 1/3-1/2 cup freshly grated mozzarella cheese (for topping) Use generously over the final layer.
  • 15-20 leaves fresh basil, torn Infuses the dish with herbaceous flavor.

Method
 

Preheat and Prepare the Eggplant
  1. Preheat your oven to 450°F (232°C).
  2. Slice the eggplant into thin, even rounds, about 1/8" thick, and arrange them on a baking sheet lined with parchment paper.
  3. Brush each slice lightly with olive oil and bake the eggplant for about 20 minutes.
  4. Set aside to cool slightly.
Simmer the Tomato Sauce
  1. In a medium-sized saucepot, combine the pure tomato sauce with minced garlic, Italian seasoning, and salt and pepper to taste.
  2. Allow the sauce to simmer on low heat for about 20 minutes, stirring occasionally.
Assemble the Dish
  1. Reduce the oven temperature to 400°F (204°C).
  2. Ladle 1-2 scoops of the simmered tomato sauce into a 9 x 12 gratin dish.
  3. Layer the baked eggplant slices over the sauce, followed by a sprinkle of grated Parmesan cheese.
  4. Add a layer of sliced mozzarella and a few torn basil leaves. Repeat until all ingredients are used.
  5. Finish with a final layer of tomato sauce and a generous layer of shredded mozzarella cheese on top.
Bake and Enjoy
  1. Bake the assembled dish for about 20 minutes or until hot and bubbly.
  2. For an extra golden topping, broil for 1-2 minutes, watching carefully to prevent burning.

Notes

Consider salting eggplant for 30 minutes before baking to reduce moisture and bitterness. Homemade tomato sauce can enhance flavor.