Light Eggplant Parmesan Without the Guilt

This Baked Eggplant Parmesan Light Version is a healthier twist on the classic Italian dish, making it perfect for anyone looking to enjoy a flavorful, easy dinner recipe while following the Mediterranean diet. The lighter version uses baked eggplant slices instead of fried, resulting in a deliciously satisfying meal without all the calories.

This recipe is straightforward and can be prepared in a little over an hour, allowing you to serve a delightful dish that the whole family will love.

Light and Healthy Baked Eggplant Parmesan

In this version of Baked Eggplant Parmesan, tender, baked eggplant slices are layered with marinara sauce and cheese, creating a wholesome dish that’s both comforting and nutritious. The recipe serves 4 and is perfect for family dinners or meal prep for the week.

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
2 cups marinara sauce, homemade or store-bought
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon olive oil
Fresh basil leaves for garnish (optional)

Instructions

Prepare the Eggplant: Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture, then pat dry with paper towels.
Bake the Eggplant: Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway, until tender and slightly golden.
Layer the Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, followed by half of the remaining marinara, and then sprinkle with half of the mozzarella and Parmesan cheese. Repeat the layers.

Bake Again: Finish with any remaining cheeses on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve: Allow the dish to cool for a few minutes before slicing. Garnish with fresh basil if desired and serve warm.