Healthy Eggplant Parmesan

By Tracy

4 Person

55 Minutes

290 Calories

The best Healthy Eggplant Parmesan that has a crunchy coating, plenty of melted cheese, and a rich tomato sauce without all the calories and fat of the traditional fried version. This Healthy Eggplant Parmesan is part of our monthly rotation as a plant-based version of our beloved healthy chicken parm or spaghetti squash chicken parm. It has tons of flavor, is easy to make, and freezes well for a make-ahead meal.

Ingredients

1/4 cup fresh basil
1 cup reduced fat mozzarella cheese
16 oz. marinara sauce
1/2 cup seasoned breadcrumbs
2 tsp. Italian seasoning
1 tbsp. olive oil
2 medium eggplant

Method

01

Preheat the oven to 400 degrees F.
02

Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning. Then sprinkle breadcrumbs on top.
03

Bake for 20-25 minutes until softened.
04

Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining cheese on top.
05

Cover with foil and bake for 20 minutes. Remove foil and let cheese brown if desired. Serve with fresh basil.

Related Tags

Healthy Eggplant Parmesan

4.2

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 290 Kcal
Prep Time 10 Mins
Cook Time 45 Mins
Total Time 55 Mins

02 Ingredients

1/4 cup fresh basil

1 cup reduced fat mozzarella cheese

16 oz. marinara sauce

1/2 cup seasoned breadcrumbs

2 tsp. Italian seasoning

1 tbsp. olive oil

2 medium eggplant

03 Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning. Then sprinkle breadcrumbs on top.

Step 3

Bake for 20-25 minutes until softened.

Step 4

Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining cheese on top.

Step 5

Cover with foil and bake for 20 minutes. Remove foil and let cheese brown if desired. Serve with fresh basil.

04 Author