Go Back
–+ servings
Eggplant Parmesan

Deliciously Light Baked Eggplant Parmesan for Family Nights

Enjoy a lighter version of Eggplant Parmesan that is healthier yet delicious, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 10 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant Coating
  • 2 medium Eggplant Choose firm eggplants for the best texture and flavor.
  • 2 Eggs Substitute with a flaxseed or chia seed mixture for a vegan version.
  • 1 cup Almond Milk Feel free to use any non-dairy or regular milk.
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko if necessary.
  • 1 cup Parmesan Cheese Divide into two portions—one for coating and one for layering.
For the Seasoning
  • 1 teaspoon Dried Oregano Enhances the overall flavor with a touch of herbal goodness.
  • 1 teaspoon Fresh Thyme Can be swapped for Italian seasoning if preferred.
  • 1/2 teaspoon Red Pepper Flakes Adjust to your liking for that perfect kick.
  • 1 teaspoon Sea Salt Essential seasonings that elevate all the flavors.
  • 1/2 teaspoon Black Pepper Essential seasonings that elevate all the flavors.
For the Layering
  • 2 cups Marinara Sauce Homemade is best, but store-bought works in a pinch.
  • 2 cups Fresh Mozzarella Seek high-quality mozzarella for the ultimate satisfaction.
  • 1/4 cup Fresh Basil Leaves Can be left out if unavailable.
Finishing Touches
  • 2 tablespoons Extra-Virgin Olive Oil Drizzle over eggplant for added richness.
  • 1/4 cup Optional Glaze Consider additional Parmesan or marinara to make every bite irresistible!

Equipment

  • Oven
  • Baking Sheets
  • Parchment Paper
  • Shallow dishes
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare two baking sheets by lining them with parchment paper.
  2. In a shallow dish, whisk together 2 eggs and 1 cup of almond milk until well combined.
  3. In another shallow dish, mix 1 cup of panko breadcrumbs, 1 cup of grated Parmesan, dried oregano, and fresh thyme along with red pepper flakes, salt, and pepper.
  4. Dip each eggplant slice first into the egg mixture and then coat it thoroughly with the panko mixture.
  5. Place the baking sheets in the preheated oven and bake the eggplant slices for about 18 minutes, or until golden brown.
  6. In an 8x12 or 9x13-inch baking dish, spread about ½ cup of marinara sauce across the bottom.
  7. Layer half of the baked eggplant slices on top, followed by another cup of marinara and half of your mozzarella cheese.
  8. Sprinkle the remaining ½ cup of Parmesan cheese over the top layer and drizzle olive oil.
  9. Bake the assembled Eggplant Parmesan in the oven for about 20 minutes.
  10. Switch your oven to broil and place the Eggplant Parmesan under the broiler for 2-4 minutes.
  11. Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 300mgIron: 2mg

Notes

Expert tips include salting the eggplant before baking for enhanced flavor and texture, and using high-quality ingredients for the best results.

Tried this recipe?

Let us know how it was!