Layered Eggplant Parmesan with Mozzarella and Arugula Salad

This dish puts a fresh spin on classic eggplant parmesan by stacking thin slices of eggplant with gooey mozzarella and a rich, tangy tomato sauce infused with oregano and basil. It’s a satisfying meal that feels indulgent yet light.

To balance the richness, we serve it alongside a simple peppery arugula salad. The combination of warm, cheesy stacks and crisp greens makes for a perfect weeknight dinner.

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Ingredients

2 medium eggplants, sliced into 1/4-inch roundsView ingredient guideLike ingredientDislike ingredient

2 cups marinara sauceView ingredient guideLike ingredientDislike ingredient

8 oz fresh mozzarella, slicedView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh basil leavesView ingredient guideLike ingredientDislike ingredient

1 tbsp fresh oregano leavesView ingredient guideLike ingredientDislike ingredient

3 cups arugulaView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange eggplant slices on the baking sheet, brush lightly with olive oil and season with salt and pepper. Roast for 15 minutes, flipping halfway, until tender.
3. In a small bowl, mix marinara sauce with fresh oregano.
4. To assemble stacks, place one eggplant slice on a baking dish, top with a spoonful of sauce and a slice of mozzarella. Repeat layers, ending with mozzarella. Use 3-4 slices per stack.
5. Bake stacks for 10-12 minutes until cheese is melted and bubbly.
6. Meanwhile, toss arugula with remaining olive oil, salt and pepper.
7. Garnish stacks with fresh basil leaves and serve alongside the arugula salad.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Fresh mozzarella slices melt better and give a creamier texture, but shredded mozzarella works in a pinch.

Can I make this ahead?

Assemble the stacks and refrigerate unbaked. Bake just before serving for best results.

What can I substitute for arugula?

Baby spinach or mixed greens make a good substitute.