Soft, layered, and beautifully balanced—this lighter baked version skips frying for a cleaner, richer flavor without the heaviness. Tender roasted eggplant, fresh tomato sauce, and just enough cheese create a true Italian comfort dish.
📝 Ingredients
For the Eggplant
3 lbs eggplant, sliced lengthwise
¼ cup + 2 tbsp extra virgin olive oil
Salt and black pepper
For the Tomato Sauce
1 onion, finely chopped
2 cloves garlic, minced
¼ cup tomato paste
28 oz crushed tomatoes
¼ cup fresh basil, chopped
1 teaspoon balsamic vinegar
Pinch of red pepper flakes
Salt and pepper to taste
For the Layers
6 oz mozzarella, grated
2 oz Parmesan cheese, grated
👩🍳 Instructions
1️⃣ Roast the Eggplant
Preheat oven to 425°F (220°C).
Brush eggplant slices lightly with olive oil and season with salt and pepper.
Arrange in a single layer on a baking sheet.
Roast for 20–25 minutes until:
- Tender
- Slightly golden
- Fully cooked (not spongy)
2️⃣ Make the Sauce
Heat olive oil in a pan over medium heat.
Add onion and cook for 5 minutes until soft.
Stir in garlic and tomato paste, cooking for 1 minute to deepen flavor.
Add crushed tomatoes and simmer for 10–15 minutes until slightly thickened.
Finish with basil, balsamic vinegar, salt, pepper, and chili flakes.
The sauce should taste fresh, light, and balanced.
3️⃣ Assemble the Layers
In a baking dish:
Spread a thin layer of sauce on the bottom.
Add a layer of roasted eggplant.
Top with more sauce and a light sprinkle of mozzarella.
Repeat layers until all ingredients are used.
4️⃣ Final Layer
Finish with remaining mozzarella and Parmesan on top.
5️⃣ Bake
Bake at 425°F (220°C) for 20–25 minutes until:
- Bubbling
- Lightly golden on top
6️⃣ Rest Before Serving
Let rest for at least 15 minutes before slicing.
This helps the layers set and improves texture.
🍽 Tips for Best Results
Do not overload with cheese—keep it balanced
Fully roast eggplant to avoid soggy texture
Let it rest before serving for clean slices
Use fresh basil for a brighter flavor
📊 Recipe Info
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Servings: 6–8
Calories: ~240–300 per serving