COUNSELING FOR INDIVIDUALS READY TO MAKE A CHANGE IN THEIR HEALTH!
HEALTHY EGGPLANT PARMESAN RECIPE
This Eggplant Parmesan is a lighter, healthier take on the classic comfort dish, perfect for everyone to enjoy. Baked instead of fried, the crispy eggplant is layered with marinara sauce, fresh mozzarella, and Parmesan for a flavorful, satisfying meal. With fresh herbs and a golden, bubbly topping, it’s a deliciously wholesome option for family dinners or special occasions!
Eggplant Parmesan Recipe
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 6 servings
This Eggplant Parmesan is a light and flavorful twist on a classic Italian favorite. Baked to perfection and layered with marinara, fresh mozzarella, and Parmesan, it’s a healthier yet equally satisfying dish. Perfect for vegetarians and anyone craving a wholesome, comforting meal!
Kitchen Tools Needed
Measuring Spoons
Measuring Cups
2 Baking Sheets
Parchment Paper
2 Medium-Sized Shallow Dishes
8x12 or 9x13-inch Baking Dish
Ingredients
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces marinara sauce
- 2 large fresh mozzarella balls, thinly sliced
- ⅓ cup fresh basil leaves
Instructions
Prepare the Oven and Eggplant: Preheat the oven to 400°F and line two baking sheets with parchment paper.
Set up the Coating Stations: In one shallow dish, whisk together the eggs and almond milk. In another shallow dish, mix the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and pepper.
Coat and Bake the Eggplant: Dip each eggplant slice into the egg mixture, then coat with the panko mixture. Place the coated slices on the prepared baking sheets, drizzle with olive oil, and bake for 18 minutes, or until tender and golden brown.
Assemble the Layers: In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara sauce. Layer half the baked eggplant slices, top with 1 cup marinara, and half the mozzarella. Repeat with the remaining eggplant, marinara, and mozzarella. Sprinkle the top with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and a few pinches of sea salt.
Bake and Broil: Bake for 20 minutes, or until the cheese is melted. Then, turn the oven to broil and broil for 2-4 minutes, until the cheese is browned and bubbling.
Finish and Serve: Remove from the oven, top with fresh basil, and serve hot and enjoy!
Nutrition Information
Serving: 1 serving, Calories: 320 kcal, Carbohydrates: 25g, Protein: 9g, Fat: 18g, Saturated fat: 7g, Cholesterol: 75mg, Sodium: 600mg, Fiber: 5g, Sugar: 5g.
Benefits of Light Eggplant Parmesan
Light and Healthy:
- Baked instead of fried, this recipe reduces fat and calories while maintaining a crispy texture and rich flavor.
Rich in Nutrients:
- Eggplant is packed with fiber, vitamins, and antioxidants, promoting heart health and reducing inflammation.
High in Protein:
- With Parmesan and mozzarella, it provides a good source of protein for muscle repair and energy.
Wholesome Ingredients:
- Made with fresh herbs, almond milk, and olive oil, it offers clean and nutritious ingredients.
This Eggplant Parmesan is a light, nutritious, and delicious take on a classic favorite. With its wholesome ingredients, vibrant flavors, and satisfying texture, it’s a perfect vegetarian dish that’s both comforting and crowd-pleasing. Ideal for any occasion!
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