Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1 pcs eggplant (large, about 450g); 0.5 tsp salt (for drawing out moisture from eggplant); 4 pcs tomato (medium, ripe, finely chopped); 0.5 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp olive oil (divided); 0.5 cup panko breadcrumbs; 0.25 cup parmesan cheese (grated); 1 cup mozzarella cheese (shredded, part-skim); 1 pcs egg (large, lightly beaten); 1 tsp dried oregano; 0.5 tsp garlic powder; 1 pinch black pepper (freshly ground); 2 tbsp fresh basil (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Tender, oven-baked eggplant slices layered with a savory homemade tomato sauce and melted mozzarella. This lighter take on the classic Italian-American dish skips the frying but keeps all the comforting flavor, making it a perfect weeknight meal.

PREP

20m

COOK

20m

SERVES

1 SERVING

256 cal

SERVINGS

METHOD · 6 STEPS

~20 min
Make the fresh tomato sauce
1.Heat 1 tbsp of olive oil in a saucepan over medium heat.
2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
3.Add the minced garlic and cook for another minute until fragrant.
4.Stir in the chopped tomatoes, 0.5 tsp of the dried oregano, and a pinch of black pepper.
5.Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
6.Remove from heat and set aside.
~20 min
Prepare the eggplant
1.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2.Slice the eggplant into 1/4-inch thick rounds.
3.Arrange the slices on a wire rack or paper towels. Sprinkle both sides with 0.5 tsp of salt and let them sit for 15-20 minutes to draw out moisture.
4.Pat the eggplant slices completely dry with a paper towel. This is crucial for a non-soggy result.
~8 min
Bread the eggplant slices
1.In a shallow dish, combine the panko breadcrumbs, grated parmesan, remaining 0.5 tsp dried oregano, garlic powder, and black pepper. Mix well.
2.In another shallow dish, lightly beat the egg.
3.Dip each dry eggplant slice first into the beaten egg, letting any excess drip off.
4.Then, press the slice firmly into the breadcrumb mixture, ensuring both sides are evenly coated.
~25 min
Bake the eggplant
1.Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
2.Drizzle or brush the slices with the remaining 1 tbsp of olive oil.
3.Bake for 20-25 minutes, flipping halfway through, until the slices are golden brown and tender.
~20 min
Assemble and bake the dish
1.Spread a thin layer of the homemade tomato sauce on the bottom of an 8x8 inch baking dish.
2.Arrange half of the baked eggplant slices over the sauce.
3.Top with half of the remaining sauce and half of the shredded mozzarella cheese.
4.Repeat with another layer of eggplant, the rest of the sauce, and the remaining mozzarella.
5.Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
~10 min
Rest and serve
1.Remove from the oven and let it rest for 5-10 minutes. This helps it set and makes serving easier.
2.Garnish with fresh chopped basil before serving.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Don't skip salting the eggplant. It removes bitterness and excess water, preventing a soggy dish.
2
For a richer sauce, you can add a splash of red wine vinegar or a pinch of sugar to balance the acidity of the tomatoes.
3
Use ripe, flavorful tomatoes like Roma or San Marzano for the best-tasting homemade sauce.
4
Let the dish rest before cutting into it. This allows the layers to set, making for cleaner slices.
5
This dish is great for meal prep. You can assemble it completely and refrigerate for up to 2 days before baking.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten free

Use certified gluten-free panko breadcrumbs or a mixture of almond flour and parmesan for the coating.

vegan

Vegan

Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use your favorite vegan mozzarella and parmesan cheese alternatives.

high protein

High protein

Add a layer of cooked lentils or crumbled firm tofu between the eggplant and sauce layers for a substantial protein boost.

low carb

Low carb

Omit the breadcrumbs entirely. Simply bake the eggplant slices with olive oil and seasoning, or use a coating of almond flour and parmesan cheese.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Fiber

Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.

heart

Heart-Healthy Fats

The use of olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.

antioxidant

Source of Antioxidants

The homemade sauce from fresh tomatoes is packed with lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases.

bone

Bone Health Support

Parmesan and mozzarella cheese provide calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth.

QUESTIONS?

Frequently asked questions

Yes, this version is quite healthy. Baking the eggplant instead of frying significantly reduces the fat and calories. It's rich in fiber from the eggplant and antioxidants like lycopene from the homemade tomato sauce.

PAIRS WELL WITH