Healthy Baked Eggplant Parmesan
All the makings of the best baked eggplant parmesan. I’ve tried it many ways over the years and this is the method that has worked best. No spongey texture, no bitterness in the eggplant, and none of that “Yeah, it’s good…for a baked version.” It’s just plain good, I promise.
Servings: 4 servings
- 1 large eggplant about 1 ½ pounds, peeled and sliced into ½-inch thick rounds (12 to 14 slices)
- 2 large eggs
- .6 c Italian seasoned breadcrumbs
- 1 c homemade tomato sauce or Rao's brand, plus more for serving
- 8 ounces fresh mozzarella cheese sliced thinly into as many slices as your eggplant
Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly.
Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate.
Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil.Preheat the oven to 450 degrees F.
In a medium bowl, beat the eggs. Place the breadcrumbs in another medium shallow bowl. Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the breadcrumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes.
Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes.
Top with fresh basil and serve.
Calories: 305kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 763mg | Fiber: 6g | Sugar: 10g