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A delicious Italian eggplant dish with fresh herbs, tomatoes, and melted cheese, served on a rustic wooden plate.

Italian Roasted Eggplant Bake

A rich and comforting Italian eggplant bake featuring roasted eggplant, a garlicky tomato sauce, fresh basil, and plenty of mozzarella and Parmesan. Baked to golden, bubbly perfection!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Cuisine American
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 3 pounds eggplants about 3 small or 2 medium
  • ¼ + 2 tablespoons extra-virgin olive oil divided
  • Fine sea salt and freshly ground black pepper to taste
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic pressed or minced
  • ¼ cup tomato paste
  • 28 ounces crushed fire-roasted tomatoes
  • ¼ cup fresh basil roughly chopped, plus more for garnish
  • 1 teaspoon balsamic vinegar
  • Pinch of red pepper flakes optional
  • 6 ounces part-skim mozzarella cheese freshly grated (about 1 ½ cups packed)
  • 2 ounces Parmesan cheese freshly grated (about 1 cup)

Instructions
 

  • Slice the eggplants into ½-inch thick rounds. If desired, sprinkle with salt and let sit for 30 minutes to remove bitterness. Rinse and pat dry.
  • Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper.
  • Arrange the eggplant slices in a single layer on the baking sheets. Brush both sides with ¼ cup olive oil and season with salt and pepper.
  • Roast for 25 minutes, flipping halfway through, until golden and tender. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
  • Pour in the crushed fire-roasted tomatoes. Season with balsamic vinegar, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  • Stir in ¼ cup of fresh basil and remove from heat.
  • Lower the oven to 375°F (190°C). In a large baking dish, spread a thin layer of sauce on the bottom.
  • Add a layer of roasted eggplant, followed by a sprinkle of mozzarella and Parmesan cheese.
  • Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
  • Bake uncovered for 20-25 minutes, until the cheese is melted and bubbling.
  • Let the dish cool slightly before serving. Garnish with extra fresh basil.

Notes

Choose smaller eggplants for less bitterness and fewer seeds. Roasting enhances the best texture and flavor. Let the dish rest before serving for better slicing. Store leftovers in the fridge for up to 4 days or freeze for later.