Roasted Eggplant Parmesan

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This Roasted Eggplant Parmesan is a lighter, easier version of the classic Italian favorite—no frying required. Eggplant slices are oven-roasted for rich flavor and stacked with a quick homemade tomato sauce, mozzarella, and Romano cheese. It’s beautifully layered, deeply satisfying, and makes a fantastic vegetarian dinner or hearty side dish.

Full Recipe: 

Ingredients

For the Eggplant:

  • 2 large firm eggplants, ends removed, sliced into ½-inch rounds

  • ¼ cup olive oil (plus more if needed)

  • Salt, for sprinkling

Quick Tomato Sauce:

  • ¼ cup olive oil

  • 1 medium sweet onion, finely chopped (~½ cup)

  • 3 garlic cloves, minced

  • 2 teaspoons kosher salt

  • 1 teaspoon granulated garlic powder

  • 1 teaspoon sugar

  • ½ teaspoon pepper

  • 1 (28 oz) can ground peeled tomatoes

  • 6–8 fresh basil leaves, torn

Layers and Topping:

  • 8 oz mozzarella (sliced or shredded, not fresh mozzarella)

  • 1 cup grated Romano or Parmesan cheese

  • Handful of fresh basil leaves (whole or torn)

Directions

1. Roast the Eggplant:

  • Preheat oven to 425°F (220°C).

  • Line 2 baking sheets with parchment. Lay eggplant slices in a single layer.

  • Brush both sides with olive oil and lightly sprinkle with salt.

  • Roast for 15 minutes, flip, and roast an additional 10–15 minutes until tender and slightly charred.

2. Prepare the Sauce:

  • In a large skillet over medium heat, sauté onions in olive oil for 10 minutes until soft and lightly golden.

  • Add garlic and cook for 1–2 minutes more.

  • Stir in salt, garlic powder, sugar, and pepper.

  • Add tomatoes and cook for 10 minutes, stirring occasionally.

  • Tear in basil and simmer for another 10 minutes.

3. Assemble the Stacks:

  • Reduce oven temperature to 350°F (175°C).

  • Spread a light layer of tomato sauce in the bottom of a large casserole dish.

  • Arrange half the eggplant slices in the dish. Spoon sauce over each.

  • Sprinkle with fresh basil, half the grated cheese, and half the mozzarella.

  • Top each with another eggplant slice, more sauce, remaining cheese, and mozzarella.

4. Bake:

  • Bake for 20–25 minutes until bubbly and golden.

  • Let rest until warm before serving—it’s best at warm or room temperature.

Nutrients (Estimated Per Serving – serves 6–8)

  • Calories: ~290–330 kcal

  • Protein: ~14g

  • Carbohydrates: ~18g

  • Fat: ~22g

  • Saturated Fat: ~8g

  • Cholesterol: ~25mg

  • Fiber: ~5g

  • Sodium: ~600mg

  • Sugar: ~8g

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