Light Baked Eggplant Parmesan
Nutrition per serving
Ingredients
- 2 large eggplants
- 1 tbsp salt
- 2 eggs, beaten
- 80g whole-wheat breadcrumbs
- 60g parmesan, finely grated
- 1 tsp dried oregano
- 1 tsp garlic powder
- 500ml marinara sauce (no added sugar)
- 150g light mozzarella, sliced
- 8 fresh basil leaves (plus more to serve)
Instructions
Slice the eggplant into 1 cm rounds, salt generously and rest 15 minutes, then pat dry.
Dip each round in beaten egg, coat with the whole-wheat breadcrumb and parmesan mixture and arrange on a lined baking sheet.
Bake at 200°C (400°F) for 20 minutes, flipping once, until golden and crisp.
Spread marinara in a baking dish, layer the eggplant rounds with mozzarella and basil leaves.
Bake 15 minutes more until the cheese is melted and bubbling.
Rest 5 minutes, then serve with extra basil and a sprinkle of parmesan.
This light baked eggplant parmesan proves that comfort food doesn't have to be fried to be deeply satisfying. Thick rounds of eggplant get salted until silky, dipped in egg, and coated in whole-wheat breadcrumbs with parmesan, oregano and garlic — then baked until golden and crisp with zero frying. Layered with no-sugar-added marinara, slices of light mozzarella and fresh basil, the whole dish bakes into something warm, hearty and bubbling that tastes like the classic Italian-American favorite. Each serving brings 24 grams of protein, 9 grams of fiber and only 330 calories, so it's a genuine weight-loss-friendly dinner. Let it rest five minutes before serving so the layers settle, then finish with extra basil and a snowfall of parmesan. Nobody will believe it's the light version.
