Eggplant Parmesan Light

Indulge in the comforting flavors of Italian cuisine with a healthy twist in this "Eggplant Parmesan Light" recipe. Featuring tender, oven-baked eggplant slices coated in a crispy whole wheat breadcrumb and Parmesan crust, this guilt-free take on the classic is lighter without sacrificing taste. Layers of rich, low-sodium marinara sauce and gooey low-fat mozzarella create a savory masterpiece, while fresh basil adds a touch of brightness. Perfectly baked and free from deep-frying, this recipe keeps things fresh, flavorful, and nutritious. Ready in just an hour, it’s ideal for weeknight dinners or an impressive main course for gatherings. Serve this wholesome dish with a crisp side salad or whole-grain pasta to complete the meal. Keywords: healthy eggplant parmesan, baked eggplant recipe, Italian-inspired dinner, low-fat main course, vegetarian comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 1 tablespoon Salt
• 2 large Eggs
• 0.5 cup Unsweetened Almond Milk (or any milk of choice)
• 1 cup Whole Wheat Breadcrumbs
• 0.5 cup Grated Parmesan Cheese
• 1 teaspoon Dried Italian Seasoning
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Ground Black Pepper
• 2 cups Marinara Sauce (low-sodium, no-sugar-added)
• 1 cup Low-Fat Mozzarella Cheese, shredded
• 6 leaves Fresh Basil Leaves (optional, for garnish)
• 1 as needed Cooking Spray

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly spray with cooking spray.

Step 2

Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and place them on a paper towel-lined baking sheet. Let them sit for 20 minutes to draw out excess moisture, then pat dry with additional paper towels.

Step 3

In a shallow bowl, whisk together the eggs and almond milk. In another shallow bowl, mix the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, and black pepper.

Step 4

Dip each slice of eggplant into the egg mixture, letting any excess drip off, then coat in the breadcrumb mixture, pressing gently to adhere.

Step 5

Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Lightly spray the tops with cooking spray. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.

Step 6

Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce.

Step 7

Spread 1 cup of marinara sauce over the eggplant and sprinkle with 1/2 cup of shredded mozzarella cheese. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella.

Step 8

Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Step 9

Let the Eggplant Parmesan rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired.

Nutrition Facts

Serving size	2191.4 grams (2191.4g)

Amount per serving	% Daily Value*
Calories	1649

Total Fat 56.90g	73%
Saturated Fat 25.90g	130%
Polyunsaturated Fat 1.00g
Cholesterol 472mg	157%
Sodium 11565mg	503%
Total Carbohydrate 208.80g	76%
Dietary Fiber 63.10g	225%
Total Sugars 76.60g
Protein 97.80g	196%

Vitamin D 132IU	660%
Calcium 1812mg	139%
Iron 16mg	91%
Potassium 5125mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 22.5%

Carbs: 48.0%