Healthy Version of Eggplant Parmesan

How to Make Eggplant Parmesan

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 425 F. Dip the eggplant in the egg mixture, then breadcrumb, and lay on a sheet pan evenly. Bake for 15 to 20 minutes until soft, flipping halfway through. Remove sheet pan, and lower heat to 350 F.

Flip each eggplant over and start assembling the stacks by layering the eggplant slices with sauce, a slice of tomato, cheese, and fresh basil; repeat the layering process until you have 2 slices in a stack. Top with a generous layer of cheese.

Return to oven at 350 F for about minutes. Once 15 minutes have passed, turn the oven to broil on high. Broil for about 3 minutes or until the cheese is melty and golden brown.

*(Keep a close watch, so the cheese doesn't burn). Remove the sheet pan, sprinkle each Eggplant Parmesan with Parmesan, and add a basil leaf to the top. Enjoy our Healthy Version of Eggplant Parmesan!

Related Recipes:

• Parmesan Polenta
• Beef Milanese
• Chicken Milanese
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📖 Recipe

Easy Eggplant Parmesan

BY Camila Benitez

Eggplant Parmesan, also known as Melanzane alla Parmigiana in Italian, is a classic Italian dish that has become a beloved favorite worldwide. This hearty and flavorful dish features layers of tender eggplant slices, tangy tomato sauce, and rich melted cheese, all baked to perfection. Whether you're a vegetarian looking for a satisfying meal or a meat-eater seeking a delicious alternative to classic Italian meat dishes, Eggplant Parmesan is a dish that's sure to please. So why not try this traditional Italian recipe and savor the mouthwatering flavors and aromas of Eggplant Parmesan today?

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 24 Eggplant Parmesan

Tools

• Measuring Cup
• Sheet pan

Ingredients

  

1x2x3x

• ▢ 3 medium eggplant , wash and cut in ½ inch wide circles.
• ▢ 5 eggs , whisked with ⅛ teaspoon garlic powder and ¼ teaspoon ground black pepper
• ▢ 4 cup Italian seasoned Panko breadcrumbs
• ▢ extra virgin olive oil for drizzling
• ▢ 2 cups marinara sauce * (homemade or store-bought)
• ▢ 5-6 to matoes , cut into thick slices
• ▢ 1 pound sliced buffalo mozzarella cheese or shredded mozzarella cheese , cut in circles
• ▢ ¼ cup grated parmesan cheese
• ▢ Approximately 15 fresh basil leaves

Instructions

 

• Preheat the oven to 425 F. Dip the eggplant in egg mixture, then breadcrumb, and lay on a sheet pan evenly. Bake for 15 to 20 minutes until soft, flipping halfway through.
• Remove sheet pan, and lower heat to 350 F. Flip each eggplant over and start assembling the stacks by layering the eggplant slices with sauce, a slice of tomato, cheese, and fresh basil; repeat the layering process until you have 2 slices in a stack. Top with a generous layer of cheese.
• Return to oven at 350 F for about minutes. Once 15 minutes have passed, turn the oven to broil on high. Broil for about 3 minutes or until the cheese is melty and golden brown. *(Keep a close watch, so the cheese doesn't burn).
• Remove the sheet pan and sprinkle each Eggplant Parmesan with Parmesan and add a basil leaf to the top. Enjoy our Healthy Version of Eggplant Parmesan!

Notes

How to Store & Re-Heat

To store: Allow the Eggplant Parmesan to cool completely before storing. Then, you can keep it in an airtight container in the refrigerator for up to 3 days.

To reheat: Preheat your oven to 350 F (175 C). Place the individual stacks or the whole casserole in the oven and bake for 20-25 minutes or until heated. If the cheese starts to brown too much, cover it with foil. You could also reheat it in the microwave in 30-second increments, although this may make the eggplant slices soggy.

Make-Ahead

To make Eggplant Parmesan ahead of time, you can follow the recipe instructions to assemble the dish with eggplant slices, sauce, cheese, and basil. Cover the dish tightly with plastic wrap or foil and refrigerate it for 24 hours. When you're ready to serve, remove the dish from the refrigerator and let it come to room temperature for about 30 minutes.

Preheat your oven to 350 F (175 C), and bake the Eggplant Parmesan for 30-40 minutes, or until it's heated through and the cheese is melted and bubbly. Allow the dish to cool for a few minutes before serving. By making Eggplant Parmesan ahead of time, you can save time and ensure that it's hot and fresh when ready to eat.

How to Freeze

Freezing Eggplant Parmesan is not recommended as it can alter the texture and taste of the dish. The eggplant may become mushy when thawed, and the cheese can lose its creamy texture. Ideally, Eggplant Parmesan is best enjoyed fresh from the oven for its crispy and cheesy goodness. If you have leftovers, it's better to refrigerate them for a few days and reheat them in the oven or microwave when you're ready to eat. 

Nutrition Facts

Easy Eggplant Parmesan

Amount per Serving

Calories

138

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

50

mg

17

%

Sodium

 

322

mg

14

%

Potassium

 

301

mg

9

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

8

g

16

%

Vitamin A

 

501

IU

10

%

Vitamin C

 

6

mg

7

%

Calcium

 

139

mg

14

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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