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Healthy Baked Eggplant Parmesan.

If you need a break from carbs on carbs on carbs, but still want feel like you're being wrapped up in a cozy hug, look no further than Healthy Baked Eggplant Parmesan. This lighter, individual take on classic baked eggplant parmesan is light, comforting, and of course, totally cheesy. Bonus? There's only six ingredients. 
 
Course Main Course
Cuisine Italian
Keyword baked eggplant, eggplant parmesan, baked eggplant parmesan, healtny eggplant parmesan
Prep Time 35 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 35 minutes
Servings 6 eggplant stacks
Calories 296kcal
Author Nicole
Cost $20

Equipment

  • Mixing bowl
  • baking sheet
  • Baked dish

Ingredients

  • 2 medium eggplants
  • 2 1/2 tbsp olive oil, divided
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup seasoned italian breadcrumbs
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara sauce

Instructions

  • Preheat oven to 375 degrees.
  • Slice eggplant into 12 1/2-inch pieces. Line them up on a cookie cooling rack and sprinkle generously with salt. Cover with a large sheet pan to press them down. Let them sit for 30 minutes while the oven preheats. This step is optional, but does draw out some moisture and bitterness in the eggplant so keep that in mind. I don't mind doing this, since it only takes about 10 minutes longer than the oven takes to preheat, plus it's all hands-off.
  • Wipe the eggplant with paper towels to get rid of all excess moisture. Transfer the eggplant slices to a large baking sheet. Use a pastry brush to brush the eggplant on both sides with 2 tablespoons of the olive oil. Sprinkle both sides generously with salt and pepper. Roast in the oven for 20 minutes.
  • While the eggplant roasts, add parmesan, breadcrumbs, and remaining 1/2 tbsp olive oil to a small bowl. Toss to combine. Season to taste with salt and pepper.
  • Spread one cup of sauce in a 9x13 baking dish. Once eggplant slices cook for 20 minutes, arrange six in the bottom of the pan. Spoon one tablespoon of sauce on top. Evenly divide the parmesan and breadcrumb filling between the eggplant slices. Sprinkle evenly with half of the mozzarella cheese. Cover with another eggplant slice. Spoon remaining marinara sauce on top of eggplant. Sprinkle with remaining mozzarella cheese. Place in the oven and bake another 20 minutes or until the eggplant is soft, and the cheese has melted and started to brown. Serve right away.

Nutrition

Serving: 1eggplant stack | Calories: 296kcal | Carbohydrates: 21g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 926mg | Potassium: 682mg | Fiber: 6g | Sugar: 10g | Vitamin A: 732IU | Vitamin C: 9mg | Calcium: 324mg | Iron: 2mg