Healthy Eggplant Parmesan
Healthy Eggplant Parmesan features tender baked eggplant layered with flavorful tomato sauce, ricotta, and melted cheese, making it a satisfying vegetarian dish perfect for family dinners or gatherings.
Ingredients
- 1 1/2 cups canned tomatoes ⓘ
- 4 cloves garlic, finely chopped ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon dried parsley ⓘ
- 1 teaspoon dried basil ⓘ
- 2 medium eggplant ⓘ
- 1/3 cup dried bread crumbs ⓘ
- 1 pound part-skim Ricotta cheese ⓘ
- 1/2 pound part-skim Mozzarella cheese, shredded ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
Instructions
- Drain juice from the canned tomatoes into a mixing bowl. Chop the tomatoes and add to the bowl.
- Stir in the chopped garlic, dried oregano, dried parsley, and dried basil.
- Peel and thinly slice the eggplant into rounds.
- Spread just enough of the tomato sauce to thinly coat the bottom of a 9 x 13-inch pan. Arrange half of the eggplant slices over the sauce.
- Sprinkle half of the dried bread crumbs over the eggplant.
- Spoon all of the part-skim Ricotta cheese evenly on top.
- Cover with half of the shredded part-skim Mozzarella and half of the grated Parmesan cheese.
- Spoon half of the remaining tomato sauce over the cheeses.
- Repeat the layers with the remaining eggplant, bread crumbs, Mozzarella, Parmesan, and tomato sauce.
- Cover tightly with aluminum foil and bake at 350°F for 1 hour or until the eggplant is tender.
- Serve hot with Italian bread and a green salad.
Nutrition & Diet Analysis (per serving)
544
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).