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)

Rachel Lewis2

Unfortunately, my eggplant parmesan didn't turn out as well as I'd hoped. The eggplant was bitter, and I think I overcooked it. I will try it again with a few adjustments.

Julia Anderson5

This is a classic, done right! The balance of flavors is perfect, and the recipe is straightforward. A true comfort food. I served it with a simple green salad.

George Rodriguez5

Amazing! The best eggplant parmesan I've ever made. The quality of the ingredients really shines through. The fresh basil made all the difference. This is my new go-to recipe.

Laura Jackson3

It was alright. I found the eggplant took a long time to cook. Perhaps it could use a different cooking method? The sauce was a bit simple.

Ethan Davis4

Excellent recipe! I followed the instructions to the letter. The sauce was phenomenal. Next time I'll add a bit of red pepper flakes for a little heat, as suggested.