Healthy Baked Eggplant Parmesan is layered with baked, not fried eggplant, homemade marinara sauce and mozzarella cheese for a delicious meal the whole family is going to love!
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Healthy Baked Eggplant Parmesan
Eggplant Parmesan is one of my favorite recipes. Only I don't like all the added calories that results in frying the breaded eggplant slices. Today I'm going to share with you my secret to Healthy Baked Eggplant Parmesan.
For years now I've been baking my eggplant slices and the result is amazing. The slices come out crispy and most of the time I devour them before I have the opportunity to make Eggplant Parmesan. This is an easy recipe to follow and you can lighten things up even more by using a reduced calorie mozzarella cheese if you want.
You can read and print out the recipe for Healthy Baked Eggplant Slices on the post I did last week here. Once the eggplant slices are baked, I like to create stacks of Eggplant Parmesan with the slices.
I don't like to have a casserole dish with layers of eggplant that you have to cut in to for serving. The presentation of stacks of delicious Eggplant Parmesan served this way is so pretty, don't you think?
How to Make Healthy Baked Eggplant Parmesan
For this recipe, I was only making enough to serve for two people. However, if you're making this recipe for a crowd, use a bigger baking pan and space out the eggplant slices accordingly.
If you are preparing this recipe for a crowd, you can make one stack per person as long as you're serving something alongside. When I make this recipe for a crowd I always am serving another main course dish alongside such as Italian Style Chicken Cutlet. Chicken Marsala works great too!
Ingredients:
- Baked Eggplant Slices - you need three slices per stack you are preparing.
- Mozzarella cheese
- Parmesan Cheese
- Homemade Marinara Sauce
Place a spoonful of homemade marinara sauce on the bottom of a baking pan that's been sprayed with nonstick cooking spray. Then place one eggplant slice on top of the marinara sauce.
Place another spoonful of marinara sauce on top of the eggplant slices. Then place a little mozzarella cheese on top. Repeat the layers only three times. Any more layers and it becomes difficult to remove from the baking pan for serving.
Don't forget to add the freshly grated Parmesan cheese to the top!
Tips for Baking Eggplant Parmesan
- You can either bake the Eggplant Parmesan right away or place it in the refrigerator or freezer to bake at a later time.
- Make sure you wrap it tightly with aluminum foil first before refrigerating or freezing.
- When you're ready to enjoy dinner, bake for about 20 minutes or until everything is heated through and the cheese is melted.
Now, don't these stacks of Eggplant Parmesan look pretty? I've made this recipe for just my husband and I as well as a crowd of people. Stacking the eggplant like this is always best because the presentation is always so pretty.
📖 Recipe Card
Healthy Baked Egglplant Parmesan
Video
Ingredients
- 12 slices of breaded and baked eggplant
- 1 cup homemade tomato sauce
- 1 cup mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Method
- Spray a baking pan with non-stick cooking spray
- Add a little homemade tomato sauce to cover the bottom of the baking pan.
- Begin building the individual stacks of Eggplant Parmesan by placing a slice of eggplant on the bottom of the baking pan followed by a spoonful of tomato sauce then mozzarella cheese.
- Repeat until you have 3 layers. Anymore and it's difficult to remove from the baking pan to serve.
- Sprinkle the freshly grated Parmesan cheese on top.
- Bake in a preheated 375°F oven for about 20 minutes or until everything is heated through and the cheese is melted and bubbly.
Nutrition
Notes
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Rodney George says
I am an non nightshade family person. Is there a method to make nightshades les toxic e.g. Blanching them ,peel off outer skin and remove seeds? This is a traditional tomato technique used by Nona's in Italy.
Lois says
That’s a great question—and you're absolutely right! Traditional techniques like peeling and removing seeds from tomatoes can help reduce the effects of nightshades for some people. For eggplant, peeling and salting the slices can also help reduce bitterness and may make it easier to digest. I haven’t personally tried this process with this recipe, but it’s definitely worth experimenting with if you’re sensitive to nightshades. Thanks so much for sharing your insight—it’s a helpful tip for others too!
Joanne/WineLady Cooks says
I love making baked eggplant parm. It's so delicious and much healthier - and it's easier to make.
You new look is terrific!
Lois says
Thank you Joanne! This is my absolute favorite too. Thanks for visiting. Hope you like the new look of things here!
json formatter online says
Holy yummy!!!! Cant wait to make it!