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Layered Eggplant Parmesan

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A classic Italian comfort dish made with thinly sliced roasted eggplant, savory meat sauce, and melted cheese, baked to golden perfection.

Ingredients

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  • 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

  1. 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.
  2. Heat 1 tbsp olive oil in a skillet. Sauté onion and garlic until translucent.
  3. 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.
  4. In a baking dish, layer roasted eggplant slices, then spoon a layer of meat sauce, and sprinkle mozzarella.
  5. Repeat layers until ingredients are used up. Finish with a layer of cheese and a sprinkle of Parmesan on top.
  6. Bake for 25–30 minutes, until bubbly and golden on top.
  7. 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

Find it online: https://yumfoodusa.com/layered-eggplant-parmesan/