Save A lighter version of the Italian classic, with tender baked eggplant layered in sauce and cheese.
I first made this eggplant parmesan when searching for a less oily alternative that still captured all the comforting flavors of the original.
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Ingredients
- Eggplant: 1 large, sliced into ½-inch rounds
- Marinara sauce: 1 ½ cups
- Mozzarella: 1 cup shredded
- Breadcrumbs: ½ cup
- Salt and pepper: to taste
- Olive oil spray or drizzle: as needed
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Instructions
- Preheat:
- Set oven to 375°F (190°C).
- Prepare Eggplant:
- Lightly salt eggplant slices and let sit 10 minutes, then pat dry.
- Layer:
- Layer eggplant in a baking dish with marinara and mozzarella.
- Topping:
- Sprinkle breadcrumbs over the top.
- Bake:
- Bake uncovered for 30 minutes until golden and bubbly.
- Rest:
- Let rest 5 minutes before serving.
Save My family often requests this lighter version for Sunday dinners, especially when we want something hearty without feeling too heavy.
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Required Tools
Baking dish, knife, oven
Allergen Information
Contains dairy and wheat. Use GF breadcrumbs and dairy-free cheese if needed.
Nutritional Information
Calories: 310, Total Fat: 14 g, Carbohydrates: 32 g, Protein: 14 g per serving.
Save 
Sprinkle with fresh herbs and enjoy warm for a comforting weeknight dinner or special gathering.
Recipe Guide
- → How do I make the eggplant less bitter?
Lightly salt eggplant slices, let them sit for 10 minutes, then pat dry before baking. This removes excess bitterness.
- → Can I use gluten-free breadcrumbs?
Absolutely! Substitute regular breadcrumbs with gluten-free versions for a wheat-free main dish.
- → What cheese alternatives can I use?
Dairy-free mozzarella or other vegan cheeses work well for a plant-based option without sacrificing flavor.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
- → What can be added for extra flavor?
Try adding fresh basil, grated parmesan, or a drizzle of olive oil before baking to enhance the dish’s taste.
