Healthy Eggplant Parmesan
A lighter take on classic eggplant parmesan: roasted, lightly breaded eggplant layered with marinara and part-skim cheese for a crispy, satisfying, and healthier dish.
Ingredients
Eggplant and coating
- 2 medium eggplants about 2–2.5 lb total, sliced into 1/2-inch rounds
- 1 cup whole wheat breadcrumbs or panko
- ⅓ cup grated Parmesan cheese
- 1 tsp dried oregano
- 2 large eggs beaten (or 3/4 cup plain Greek yogurt thinned with 1–2 tbsp water)
- Salt and pepper
- 2 tbsp olive oil divided
Sauce and assembly
- 3 cups marinara sauce
- 8 oz part-skim mozzarella shredded
- 1/4 cup grated Parmesan extra for topping
- Fresh basil leaves for garnish
Optional
- Red pepper flakes lemon zest, or a splash of balsamic
Instructions
- Lightly salt eggplant slices and let sit 15–20 minutes to draw out moisture. Pat dry. Preheat oven to 425°F (220°C) and line baking sheets with parchment.
- Mix breadcrumbs, Parmesan, oregano, salt, and pepper. Place beaten eggs (or thinned yogurt) in another bowl. Dip slices in egg, press into breadcrumb mixture, and arrange on baking sheets. Brush lightly with olive oil.
- Roast for 18–22 minutes, flipping once, until golden and crisp at edges. Avoid overcrowding; roast in batches if necessary.
- Spread a thin layer of marinara in a 9x13-inch dish. Layer roasted eggplant, sauce, mozzarella, and Parmesan. Repeat for a second layer. Bake at 375°F (190°C) for 15–20 minutes until bubbly. Broil 1–2 minutes for a browned top if desired.
- Let rest 8–10 minutes before cutting. Garnish with torn basil and a light drizzle of olive oil or lemon if desired.
Notes
- For a low-carb crust, use almond flour or crushed nuts instead of breadcrumbs.
- Make ahead: assemble up to 24 hours in advance and bake when ready.
- To make vegan: use plant-based cheese and a chickpea flour slurry instead of egg.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 18gFat: 15gSaturated Fat: 5gSodium: 640mgSugar: 8g
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