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Easy Low-Fat Baked Eggplant Parmesan

A delightful, low-fat dish featuring layers of tender baked eggplant, marinara sauce, and melty cheese, perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 pieces Eggplants Choose firm, juicy eggplants, sliced into 1/2-inch rounds.
  • 1 piece Egg White and 1 Whole Egg Lightly beaten to create a binding egg wash.
Breading Components
  • 1/2 Cup All-Purpose Flour For crispy coating.
  • 1/2 Cup Italian Style Seasoned Bread Crumbs Infused with herbs.
  • 1/2 Cup Grated Parmesan Cheese A rich, nutty addition.
  • 4 Ounces Whole Fresh Buffalo Mozzarella Either sliced or grated for a creamy texture.
Sauce and Garnish
  • 1 28-Ounce Jar Marinara Sauce Use a good-quality sauce.
  • 1/4 Cup Fresh Basil Finely sliced for garnishing.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Brush a thin layer of olive oil on a baking pan and place it in the oven to heat.
  2. Slice the eggplant into 1/2-inch thick rounds. If not fresh, sprinkle lightly with salt and let sit for 10 minutes to draw out moisture.
  3. Blot the eggplant slices with a paper towel to remove excess moisture.
Coating
  1. Dip each eggplant slice into the flour to coat, then into the egg wash, and finally into the seasoned bread crumbs. Brush the tops with olive oil.
Baking Eggplant
  1. Remove the hot baking sheet from the oven and place the breaded eggplant slices onto it. Bake for 30 to 35 minutes until softened and crisp.
Layering
  1. Spread a small amount of marinara sauce over the bottom of a baking dish. Layer half of the baked eggplant, spoon more sauce, and sprinkle with half of the mozzarella and parmesan. Repeat the process.
Final Bake
  1. Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 15 minutes until the cheese is bubbling and golden. Allow to sit for 10 minutes before serving.
Garnishing
  1. Garnish with fresh basil before serving.

Notes

Choose eggplants with smooth skin and avoid soft ones. You can prepare this dish a day in advance and refrigerate unbaked, adding extra minutes if baking from cold.