If you’re craving a healthier twist on a classic Italian favorite, check out this delicious Baked Eggplant Parmesan recipe!
Truth be told, I wasn’t always a fan of eggplant. Between its slimy texture and tough skin, I seriously hated this nightshade. My wife, on the other hand, loves the stuff—deep-fried, roasted, in soups—she’s so there for it. Then, one date night, she ordered eggplant Parmesan at this local Italian restaurant we discovered. For whatever reason, her meal looked absolutely delicious to me. I actually wanted to try a bite. And wow. It was revelatory. I don’t know what clicked, but from that evening onward, I was an eggplant advocate.
It’s funny how trying an ingredient in a different culinary context rewires your taste buds. Maybe this baked Parmesan recipe will do that for you. In many ways, this recipe is similar to chicken Parmesan. You’re simply trading the meat for slices of eggplant. And while I wouldn’t call this low-fat, it’s certainly lower in fat. You won’t find any deep-fried breading here!
That doesn’t mean this eggplant isn’t crispy, however. It is! The panko adds a nice crunch that contrasts with the tender and “meaty” eggplant. Between the marinara sauce and melted mozzarella cheese, you won’t be missing the meat!
Is This Eggplant Parmesan Healthy?
Baking the eggplant rather than frying it definitely cuts back on oil. That said, the recipe still calls for olive oil and plenty of dairy—which is what makes this recipe so tasty! Even so, compared to traditional chicken Parmesan, the calorie count isn’t terribly high. Plus, eggplant offers plenty of fiber, antioxidants, and vitamins. To make it gluten-free, simply swap out regular breadcrumbs for a gluten-free version.
Salting The Eggplant
Yeah, I know what you’re thinking. Salt is bad. I won’t say we Americans don’t overindulge in this basic seasoning. We truly do. And most of us could use less of it in our diet. Nevertheless, salt deserves a spot in your kitchen toolbox.
As you’re probably aware, eggplants are notoriously watery. All that excess moisture can turn your dish into a soggy mess. Salting the eggplant helps eliminate that moisture. Just slice, sprinkle with salt, and let the eggplant sit for about 20 minutes. After that, rinse and pat dry before breading the slices. This extra step guarantees your eggplant Parmesan turns out perfectly crispy!
How Do I Store Leftovers?
Refrigerate leftovers in an airtight container for up to 5 days. You could use the microwave, but I prefer the oven. All it takes is about 10 minutes at 350°F.
Serving Suggestions
Baked eggplant Parmesan goes really well with a side of pasta, especially when it’s Homemade Pasta. Pour a generous drizzle of this San Marzano Tomato Sauce over the pasta along with some grated Parmesan. And no Italian-themed meal is complete without a Caesar Salad! Also, if you don’t mind the extra carbs, Garlic Toast is great for dipping.
Ingredients
- 1 egg beaten
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 tablespoon fresh thyme leaves
- Pinch of sea salt and fresh black pepper
- 2 eggplants cut into 1/4-inch-thick rounds
- Extra-virgin olive oil
- 3 cups marinara sauce
- 2 large balls fresh mozzarella sliced
- 2 tablespoons Parmesan cheese grated
- Italian basil leaves
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg and milk.
- In a medium-sized dish, combine the panko breadcrumbs and thyme leaves. Season with a pinch of sea salt and fresh black pepper.
- Dip the eggplant slices into the egg mixture, then into the breadcrumb mixture.
- Once all slices are well coated, place them on the baking sheet and drizzle with some olive oil. Bake them for 10 minutes in the preheated oven until golden brown.
- In a baking dish, spread 1 cup of marinara sauce and layer half of the baked eggplants.
- Top with 1 cup of marinara sauce and half of the mozzarella slices. Repeat this step with the remaining eggplants, marinara sauce, and mozzarella cheese. Sprinkle with the Parmesan cheese and drizzle with olive oil. Season with a pinch of sea salt and fresh black pepper. Bake for 20 minutes until the cheese is brown and melted.
- Remove the baked eggplant Parmesan from the oven and top with the fresh basil. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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