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Healthy Eggplant Parmesan

A lighter take on a classic dish, featuring layers of roasted eggplant, marinara sauce, and melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants sliced into 1/2 inch rounds
  • 1 teaspoon salt
For the Sauce
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
For the Layering
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Equipment

  • Baking sheet
  • Large skillet
  • Whisk
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Start by slicing the eggplants and sprinkling them with salt.
  2. Let the salted eggplant sit for about 30 minutes. Rinse and pat dry.
  3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
  4. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let it simmer for about 15 minutes.
  5. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and roast for 20 minutes.
  6. In a baking dish, spread some sauce at the bottom, followed by a layer of eggplant, ricotta, and mozzarella. Repeat the layers.
  7. Finish with mozzarella and Parmesan on top.
  8. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
  9. Remove from the oven and let it sit for 10 minutes before serving.

Notes

This dish pairs beautifully with a fresh salad or garlic bread.