Best 7 Light Baked Not Fried Eggplant Parmesan Recipes

Eggplant parmesan is a classic Italian dish that is typically made by frying eggplant slices and then layering them with tomato sauce, cheese, and breadcrumbs. However, this results in a dish that is high in calories and fat. If you are looking for a healthier version of this dish, you can try baking the eggplant slices instead of frying them. This will reduce the amount of calories and fat in the dish, while still allowing you to enjoy the delicious flavors of eggplant parmesan.

Let's cook with our recipes!

NO-FRY SHEET-PAN EGGPLANT PARMESAN

No-Fry Sheet-Pan Eggplant Parmesan image

Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

LIGHTER EGGPLANT PARMESAN

Lighter Eggplant Parmesan image

Baked eggplant and a healthier bechamel sauce match up in an Italian classic made virtuous. In this lighter recipe, the cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 229 g, Fat 9 g, Fiber 8 g, Protein 12 g

LIGHTER EGGPLANT PARMESAN

Lighter Eggplant Parmesan image

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Provided by Gina

Categories Dinner

Time 1h30m

Number Of Ingredients 9

Ingredients

2 pounds eggplant (1 large or 2 medium)
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta (Polly-o is the only brand I use)
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley (chopped)
1 large egg
2-1/2 cups part-skim mozzarella (I used Sargento)
4 cups homemade tomato sauce or jarred marinara

Steps:

Start by making the sauce if you don't have any already made.
Preheat oven to 450°F. Spray 2 sheet pans with oil.
While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.
Heat the oven to 400F.
Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
Remove foil and bake an additional 10 minutes.
Take it out of the oven and let it sit about 10 minutes before cutting.

Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g

EGGPLANT PARMESAN LIGHT

Eggplant Parmesan Light image

This is a yummy Eggplant Parmesan that is baked, not fried... adjust the seasonings to your desire and enjoy! My husband and I can share this dish with very few leftovers, but feel good about it because the bulk of it is veggies!

Provided by MelissaO

Categories One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant
cooking spray
3/4 cup part-skim mozzarella cheese, shredded
15 ounces organic tomato sauce
2 tablespoons grated parmesan cheese
3 tablespoons italian seasoning, divided
2 slices whole wheat bread
1/2 teaspoon black pepper
1/2 tablespoon minced garlic

Steps:

Slice eggplant into 1/4 inch rounds, discarding stem.
Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes.
Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl.
Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese.
Repeat layers twice more: sauce, eggplant, cheese.
Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole.
Cover and refrigerate until ready to cook, or cook immediately.
Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly).

Nutrition Facts : Calories 445.2, Fat 17.2, SaturatedFat 9.9, Cholesterol 58.8, Sodium 1879.4, Carbohydrate 47.9, Fiber 14.7, Sugar 18.1, Protein 31.1

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

RAGÚ® NO-FRYING EGGPLANT PARMESAN

RAGÚ® No-Frying Eggplant Parmesan image

Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 1h35m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups plain dry bread crumbs
2 medium eggplants, peeled and cut into 1/4-inch-thick slices
4 large eggs, beaten with
3 tablespoons water
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
½ cup reduced-fat grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.

BAKED NOT FRIED EGGPLANT PARMESAN

BAKED NOT FRIED EGGPLANT PARMESAN image

I have been struggling to find a light and healthy recipe and have not been successful..so I played around and this is the result. This is truly low carb.. approx 7g per serving.

Provided by CATHIE ABRAMOWITZ @cathiea

Number Of Ingredients 4

Ingredients

2 large eggplants peeled
2 cup(s) pasta sauce
1 package(s) shredded part skim mazzarella cheese
1/2 cup(s) parmesan cheese, fat-free, shredded

Steps:

SPRAY BAKING SHEET WITH COOKING SPRAY. CUT EGGPLANT INTO 2 INCH SLICES. PLACE ON BAKING SHEET AND BAKE AT 375 FOR 10 MINUTES
LAYER IN 8X8 BAKING PAN - 3 LAYERS OF EACH PASTA SAUCE EGGPLANT MAZZARELLA CHEESE PARMESAN CHEESE
COVER AND BAKE AT 400 FOR 30 MINUTES.
UNCOVER AND CONTINUE BAKING FOR 10 MINUTES.

Tips:

Choose fresh, firm eggplants for the best results.
Slice the eggplants into thin, even rounds to ensure they cook evenly.
Toss the eggplant slices in a mixture of flour, salt, and pepper to help them crisp up in the oven.
Use a good quality tomato sauce for the best flavor.
Layer the eggplant, sauce, and cheese in a baking dish, and repeat until all of the ingredients are used up.
Bake the eggplant Parmesan in a preheated oven until the cheese is melted and bubbly and the eggplant is tender.
Serve the eggplant Parmesan hot with a side of pasta or crusty bread.

Conclusion:

Baked eggplant Parmesan is a delicious and healthy alternative to the traditional fried version. It is easy to make and can be customized to your liking. With its crispy eggplant, flavorful tomato sauce, and melted cheese, this dish is sure to please everyone at your table. So next time you are looking for a hearty and satisfying meal, give baked eggplant Parmesan a try.