Go Back
Light Eggplant Parmesan Recipe

Light Eggplant Parmesan Recipe

What is parmesan-fried eggplant? In the classic version, breaded eggplant slices are fried and then covered with cheese and sauce before being baked. By omitting the breadcrumbs entirely and grilling the eggplant in the oven, I created this healthier low-carb variation. It tastes great and is ideal to prepare in advance, freeze, or give to a buddy in need!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 10
Calories 255.5 kcal

Ingredients
  

  • 2 large eggplant
  • 2 cups basic tomato sauce  (or 2 28oz cans of San Marzano tomatoes with 3 tbsp shallots, 3 garlic cloves and 1tsp thyme sauteed in.)
  • to taste Salt and pepper
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick  
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 cup Extra-virgin olive oil
  • 1/4 cup fresh bread crumbs, lightly toasted under the broiler

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Using some extra-virgin olive oil, oil a baking sheet.
  • Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  • Lower oven temperature to 350 degrees F. In a 9 by 13-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.
  • Place one slice of mozzarella over each and sprinkle with 1 teaspoon of grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 pieces of cheese. Repeat the layering again until all the ingredients are used.
  • Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately – and just try not to drool all over yourself when serving everyone else.

Video

Keyword Light Eggplant Parmesan Recipe