Healthy Eggplant Parm (No Breadcrumbs)
This healthy eggplant parm is a lighter take on the classic, made without breadcrumbs and layered with tender eggplant, tomato sauce, basil, and melted cheese. It’s simple, satisfying, and perfect for an easy vegetarian dinner that still feels comforting.
Servings: 4 people
Calories: 209kcal
Equipment
Ingredients
- 2 ¼ pounds eggplant sliced into ¼" rounds
- 1 ⅓ cups mozzarella cheese or vegan mozzarella cheese
- 2 cups tomato sauce or jarred marinara
- salt and pepper to taste
- extra-virgin olive oil to taste
- fresh basil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- parmesan cheese for the top
Instructions
- Preheat the oven to 375℉.
Sauce
- If using plain tomato sauce from a can or jar, start by heating it on the stove over medium-low heat.
- Next, add about 6 leaves of basil, salt and pepper to taste, and a tablespoon of olive oil.
- Once it starts to simmer, remove it from the heat and rest.
Eggplant
- Trim the top and bottom ends off with a sharp knife.
- Using a sharp knife or mandoline, slice the eggplant into rounds that are ¼" in height.
- Take a grill pan or light your outdoor grill. Turn the heat to high for about a minute.
- Grill the eggplant rounds on each side until tender and the excess water has evaporated.
Assemble
- Oil a 9x13 pan (or a small size if you want the stack higher) with olive oil.
- Place a couple of tablespoons of the sauce on the bottom of the pan and spread it all around.
- Then cover the pan with the eggplant rounds.
- Top with a drizzle of olive oil, some italian seasoning and garlic powder. Add some chopped fresh basil if you desire.
- Top with the mozzarella cheese.
- Repeat the same process until reaching the top of the casserole dish.
Bake
- Place into the oven and bake for 35-50 minutes until the cheese has melted and the eggplant is soft and tender.
- Let rest for 5-10 minutes. If you have excess water you can pour it off.
- Store the casserole in the refrigerator for up to 2 days. Can be frozen and reheated.
Notes
Store - Store the eggplant parm in the refrigerator covered with plastic wrap for 1-2 days.
Freeze - It can be frozen once cooked.
Reheat - It can be thawed in the fridge before re-heating.
If you have a crowd to feed, you can double or even triple this recipe. Just make sure you start out with a pan that’s big enough for everything to fit or make it in two pans.
For a potluck, make a couple of pans of it. Regardless of how much you make, there’s a good chance you’ll run out.
For this recipe, I used a 9” x 13” baking dish. Make sure to spray or oil the bottom of the pan. You don’t have to, but it makes cleanup much easier.
Pair this dish with a quick salad like Arugula Goat Cheese Salad or the Arugula Feta Salad!
Nutrition
Calories: 209kcal | Carbohydrates: 23g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 820mg | Potassium: 992mg | Fiber: 10g | Sugar: 14g | Vitamin A: 850IU | Vitamin C: 14mg | Calcium: 237mg | Iron: 2mg
