Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6.5 package 1 large eggplant, sliced into 1/4-inch thick rounds; 8.3 jar 2 tablespoons olive oil; 7.8 oz 2 cloves garlic, minced; 1.7 qt 28 ounces crushed tomatoes; 7 box 2 tablespoons tomato paste; 7.2 package 1 teaspoon dried oregano; 1.6 tbsp Salt and pepper to taste; 2.5 gal 8 ounces fresh mozzarella, sliced; 10.3 tbsp 1/4 cup fresh basil leaves, chopped

By Pamela Owen

November 17, 2025

6242 views

This is a classic Italian comfort food that's surprisingly easy to make at home. The combination of creamy tomato sauce, melted mozzarella, and fragrant basil creates a symphony of flavors that will transport you straight to Italy. It's a simple yet satisfying dish perfect for a weeknight dinner or a cozy weekend meal. This recipe uses simple ingredients and easy-to-follow steps. With a few simple ingredients and some easy steps, you can make an authentic Italian dish. The key to this recipe is using high-quality ingredients such as fresh basil, good quality olive oil and fresh mozzarella. Adjust the seasoning to your preference and feel free to add a pinch of red pepper flakes for a touch of heat. Serve with a side of crusty bread for dipping in the sauce. Buon appetito!

Ingredients

1 large eggplant, sliced into 1/4-inch thick rounds - 6.5 package
2 tablespoons olive oil - 8.3 jar
2 cloves garlic, minced - 7.8 oz
28 ounces crushed tomatoes - 1.7 qt
2 tablespoons tomato paste - 7.0 box
1 teaspoon dried oregano - 7.2 package
Salt and pepper to taste - 1.6 tbsp
8 ounces fresh mozzarella, sliced - 2.5 gal
1/4 cup fresh basil leaves, chopped - 10.3 tbsp

Cooking Steps

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Step 2

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Step 3

Pour in crushed tomatoes, tomato paste, dried oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Step 4

Pour a thin layer of tomato sauce into the prepared baking dish. Arrange eggplant slices over the sauce, overlapping slightly if necessary.

Step 5

Spread another layer of tomato sauce over the eggplant, then top with fresh mozzarella slices and basil leaves.

Step 6

Repeat layers of eggplant, sauce, mozzarella, and basil until all ingredients are used, finishing with a layer of mozzarella and basil on top.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the eggplant is tender. Let it cool for 10 minutes before slicing and serving.

# Gourmet # Easter # Valentine's Day # Chocolate

Eggplant Parmesan

By Pamela Owen

November 17, 2025

6242 views

Ingredients

1 large eggplant, sliced into 1/4-inch thick rounds - 6.5 package
2 tablespoons olive oil - 8.3 jar
2 cloves garlic, minced - 7.8 oz
28 ounces crushed tomatoes - 1.7 qt
2 tablespoons tomato paste - 7.0 box
1 teaspoon dried oregano - 7.2 package
Salt and pepper to taste - 1.6 tbsp
8 ounces fresh mozzarella, sliced - 2.5 gal
1/4 cup fresh basil leaves, chopped - 10.3 tbsp

Cooking Steps

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Step 2

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Step 3

Pour in crushed tomatoes, tomato paste, dried oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Step 4

Pour a thin layer of tomato sauce into the prepared baking dish. Arrange eggplant slices over the sauce, overlapping slightly if necessary.

Step 5

Spread another layer of tomato sauce over the eggplant, then top with fresh mozzarella slices and basil leaves.

Step 6

Repeat layers of eggplant, sauce, mozzarella, and basil until all ingredients are used, finishing with a layer of mozzarella and basil on top.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the eggplant is tender. Let it cool for 10 minutes before slicing and serving.

Reviews (19 Reviews)

Fiona Garcia3

It was a decent eggplant parmesan. I think it could have used a bit more seasoning. I'll try adding some Italian herbs next time and see if that helps.

Diana Miller5

This recipe is a keeper! Simple, yet packed with flavor. My family loved it, even my picky eater. The crusty bread was the perfect accompaniment. Thank you for sharing!

Charlie Brown3

It was good, but I found the eggplant a little too oily. Maybe next time I'll try salting and draining it beforehand. The flavor was great though, and the mozzarella melted beautifully.

Penny Thompson5

This recipe is a winner! Super easy and delicious. It is the best eggplant parmesan ever. A new favorite in our household!

Isaac Martinez2

I had some issues. The eggplant got a bit soggy, even after I tried to dry it. The sauce was a bit bland as well. I think I need to find a better recipe.