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)

Oscar Martin3

It was a decent effort. The sauce was a little watery. Maybe I didn't cook it long enough? I'll try again and see if I can improve on it.

Nancy Harris4

Very good recipe. I would definitely recommend it. The basil really made this dish pop. Next time, maybe more garlic.

Steve Hall5

This is the best eggplant parmesan I have ever made! The recipe is easy to follow, and the result is incredibly delicious. The fresh ingredients made all the difference.

Alice Johnson5

Absolutely delicious! The sauce was rich and flavorful, and the eggplant was perfectly cooked. I used fresh basil from my garden, and it made all the difference. Highly recommend this recipe!