Recipes · Dinner

Lighter Eggplant Parmesan

Roasted — not fried — eggplant layered with marinara and just enough cheese to earn the name.

60 minmedium4 servings$italianVegetarianHigh fiber
Why it earns its place. Roasting instead of breading-and-frying saves a few hundred calories a plate and keeps the eggplant silky.

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Ingredients · 4 servings

  • 2 largeeggplants — 1 cm rounds
  • 2.5 tbspolive oil
  • 700 mlmarinara or crushed tomatoes — lower-sodium
  • 2 clovesgarlic — minced
  • 120 gmozzarella — part-skim, torn
  • 30 gparmesan — grated
  • 30 gwhole-wheat breadcrumbs — toasted
  • 1 handfulfresh basil

Contains: dairy, gluten. Always check labels — brands vary.

Method

  1. Brush eggplant rounds with oil; roast at 220°C until golden and collapsed, flipping once.
    25 min
  2. Warm the marinara with the garlic.
    5 min
  3. Layer in a baking dish: sauce, eggplant, sauce, cheeses; repeat, ending with cheese and breadcrumbs.
    8 min
  4. Bake until bubbling and browned on top; rest 5 minutes, basil over.
    15 min

Nutrition per serving

400calories
18 gprotein
34 gcarbs
22 gfat
10 gfiber
4 gsat fat
560 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 3 different plants toward your weekly variety.

Make it yours

allergySkip breadcrumbs for gluten-free — the top still browns
availabilityZucchini planks work the same way
costServe over pasta or white beans to stretch it

Storage. Fridge 3 days — arguably better reheated. Freezes 2 months in portions.

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