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!
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!
- 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.
Eggplant Parmesan is layered with baked, not fried eggplant, tomato sauce and mozzarella cheese for a delicious meal the whole family is going to love!
- Eggplant slices already breaded and baked; see NOTE below.
- 1 cup homemade tomato sauce; or more if needed.
- 1/2 cup to 1 cup mozzarella cheese.
- 1/4 cup freshly grated Parmesan cheese.
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 and then mozzarella cheese.
Repeat until you have around 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 degree oven for about 20 minutes or until everything is heated through and the cheese is melted and bubbly.
These are just estimates as to how much homemade sauce and cheese you will need. It all depends on how many eggplant slices you have.
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