Layered Eggplant Parmesan is a timeless Italian-inspired comfort dish that brings together roasted eggplant, hearty meat sauce, and melted cheese in beautifully baked layers. With tender slices of golden eggplant and a rich tomato meat sauce, this satisfying casserole is a rustic, flavorful meal perfect for any night of the week.
Why You’ll Love This Recipe
This recipe is a lighter twist on the traditional Eggplant Parmesan, thanks to roasted—not fried—eggplant slices that add depth without excess oil. The savory meat sauce is seasoned with herbs and simmered until rich and hearty, while the blend of mozzarella and Parmesan cheese creates the gooey, golden topping we all crave. It’s a gluten-optional, family-friendly dish that feels indulgent yet wholesome, with a perfect balance of texture and flavor in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- eggplants, sliced lengthwise into 1/4-inch thick pieces
- olive oil
- salt to taste
For the meat sauce:
- olive oil
- onion, finely chopped
- garlic cloves, minced
- ground beef or pork
- canned crushed tomatoes
- tomato paste
- salt and pepper to taste
- dried oregano
- fresh basil leaves (optional)
For layering:
- shredded mozzarella cheese
- grated Parmesan cheese
- fresh basil, for garnish
Directions
- Preheat oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush lightly with olive oil. Roast for 15–20 minutes, flipping halfway, until tender and slightly golden. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
- Add the ground meat to the pan. Cook until browned, breaking it into small pieces with a spoon.
- Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer the sauce on low for 15–20 minutes. Add fresh basil if using, then remove from heat.
- In a baking dish, begin layering: start with a layer of roasted eggplant, followed by a layer of meat sauce, and a sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, ending with cheese and a generous topping of Parmesan.
- Bake in the preheated oven for 25–30 minutes, or until the top is bubbly and golden brown.
- Let the dish sit for 10 minutes before slicing and serving. Garnish with fresh basil leaves.
Servings and timing
- Servings: 4 servings
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
- Estimated Calories: 380 kcal per serving
Variations
- Vegetarian version: Omit the meat and add sautéed mushrooms or lentils for a satisfying meat-free alternative.
- Gluten-free: Ensure all ingredients, especially tomato paste and cheese, are certified gluten-free.
- Cheese lovers: Add layers of ricotta or provolone for extra richness.
- Spicy kick: Add crushed red pepper flakes to the meat sauce for added heat.
- Breaded eggplant: For a traditional texture, lightly bread the eggplant before roasting or baking.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place portions in an oven-safe dish and warm at 350°F (175°C) until heated through, about 15–20 minutes. Alternatively, microwave individual servings for 2–3 minutes. This dish also freezes well; assemble ahead and freeze before baking, or freeze leftovers after baking for up to 2 months.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and refrigerate until ready to bake.
Do I have to salt the eggplant before roasting?
It’s not necessary for this recipe, but salting can reduce bitterness if preferred.
Can I use pre-shredded cheese?
Yes, but freshly shredded mozzarella melts better and gives a smoother texture.
Is it necessary to peel the eggplant?
No, the skin softens during roasting and adds structure, but you can peel it if desired.
Can I use jarred marinara sauce instead?
You can, though making the meat sauce from scratch adds richer flavor and more control over ingredients.
How do I prevent the dish from becoming watery?
Roasting the eggplant first helps remove excess moisture, and letting the dish rest after baking allows it to set.
What kind of baking dish should I use?
A 9×9-inch or similar-sized casserole dish works well for layering and even baking.
Can I add other vegetables?
Yes, zucchini, bell peppers, or spinach can be added in layers or to the sauce.
How do I freeze it?
Assemble the dish and wrap tightly before freezing, or cool baked leftovers and store in freezer-safe containers.
Can I substitute ground turkey or chicken?
Absolutely. Ground turkey or chicken can be used for a leaner option without sacrificing flavor.
Conclusion
Layered Eggplant Parmesan is a satisfying, homestyle dish that brings together all the beloved flavors of Italian cuisine in one cozy casserole. With its roasted eggplant base, rich meat sauce, and bubbling cheese topping, it’s the kind of meal that feels both hearty and nourishing. Whether enjoyed fresh from the oven or saved for leftovers, it’s a versatile, delicious recipe that will become a staple in your kitchen.
PrintLayered Eggplant Parmesan
A classic Italian comfort dish made with thinly sliced roasted eggplant, savory meat sauce, and melted cheese, baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
- 2 tbsp olive oil
- Salt to taste
- 1 tbsp olive oil (for sauce)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 300g ground beef or pork
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- Salt and pepper to taste
- 1 tsp dried oregano
- Fresh basil leaves (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and place on a baking sheet. Roast for 15–20 minutes, flipping halfway, until tender and lightly golden. Set aside.
- Heat 1 tbsp olive oil in a skillet. Sauté onion and garlic until translucent.
- Add ground meat, breaking it up as it browns. Once fully cooked, stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer on low heat for 15–20 minutes. Add fresh basil if using.
- In a baking dish, layer roasted eggplant slices, then spoon a layer of meat sauce, and sprinkle mozzarella.
- Repeat layers until ingredients are used up. Finish with a layer of cheese and a sprinkle of Parmesan on top.
- Bake for 25–30 minutes, until bubbly and golden on top.
- Let sit for 10 minutes before serving. Garnish with fresh basil.
Notes
- For a vegetarian version, omit the meat or replace with lentils or plant-based ground.
- Use gluten-free cheese and tomato products if needed for a gluten-free option.
- Letting the dish rest after baking helps it hold its shape when sliced.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg