Best 13 Light Eggplant Parmesan Baked Recipes

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.

LIGHTER EGGPLANT PARMESAN

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.

EGGPLANT PARMESAN BAKED QUICK AND EASY

Steps:

• Slice eggplant into 1 inch thick rounds, place in a shallow bowl, salt on both sides and set aside.
• In a saucepan add 2 tablespoons olive oil ,chopped garlic and chopped onion and cook until onion is clear.
• add 2 cups tomato puree and 1 tsp oregano leaves.
• add salt and pepper to taste, stir, reduce heat and let simmer,.
• rinse eggplant and pat dry.
• dip eggplant in flour, dip in lightly beaten egg,then dip in breadcrumbs.
• add oil to skillet and fry eggplant till golden brown on each side.
• take 1/2 of the fried eggplant rounds and set in a baking pan or casserole dish.
• add sauce onto each round.
• add some shredded mozzarella to each one.
• add another eggplant round.
• add sauce and mozzarella to each one,.
• top each one generously with grated parmesan.
• garnish each with a few oregano leaves.
• drizzle with oil , and bake in oven at 375 till cheese is melted and starting to become golden brown.

EASY BAKED EGGPLANT PARMESAN

Steps:

• Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
• Coat eggplant slices with egg, then coat each slice on both sides with panko.
• Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer.
• Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
• Increase the oven temperature to 475°F.
• In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses.
• Repeat with remaining ingredients, finishing with cheese.
• Bake until cheese melts and is golden brown in spots, about 15 minutes.

BAKED-EGGPLANT PARMESAN

Steps:

• Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
• Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

LIGHTER EGGPLANT 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.

EGGPLANT PARMESAN

Steps:

• Preheat oven to 375°.
• To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
• To make filling, combine basil and next 6 ingredients (through egg).
• To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

GRANDMA'S BAKED EGGPLANT PARMESAN

Steps:

• Preheat oven to 400°F (200°C).
• Pour melted butter into an 11 x 7-inch baking dish. Set aside.
• Place egg in a shallow dish. Set aside.
• In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
• Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
• Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
• Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• In a medium-sized shallow dish, whisk the eggs and almond milk.
• In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
• Remove from the oven and top with fresh basil.

EASY BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 425°F. Cover two baking sheets with parchment paper and set aside.
• In a shallow bowl, beat the eggs until cohesive. Add a splash of water and beat again to mix. Set aside. In another shallow bowl, mix the Panko bread crumbs, Italian herbs, freshly grated parmesan, and kosher salt. Create somewhat of an assembly line with your sliced eggplant, egg wash, crumb mixture, and parchment-covered baking sheets.
• One at a time, dip your eggplant rounds into the egg wash, dredge them into the crumb mixture, then place them onto a baking sheet. Repeat this step for each eggplant round. When done, bake the eggplant rounds for 20-25 minutes or until golden crisp, flipping them over halfway through. When done, remove them from the oven and set them aside.
• Evenly coat the bottom of a cast iron skillet or baking dish with a thin layer of tomato sauce. Then, lay down your first layer of eggplant rounds. Add a heaping TBSP of tomato sauce over each round, and then sprinkle some shredded cheese over top. Then place down your second layer of eggplant rounds. I like to keep the eggplant rounds evenly stacked so that's it's easier to scoop up for a serving when it's done. Again, add a heaping TBSP of tomato sauce over each round, and top them with cheese. Repeat these steps until you're out of rounds. Smother the topmost rounds with tomato sauce and cheese.
• Cover with tin foil and set in the oven to bake for 10 minutes. After 10 minutes, remove the foil and bake for another five minutes, or until the cheese starts to bubble and turns lightly golden. When done, remove from the oven and set aside to cool for about five minutes.
• Garnish with fresh basil and serve with your favorite pasta, fluffy rice, on a bun, or on it's own.

EGGPLANT PARMESAN LIGHT

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).

AMAZING EGGPLANT PARMESAN

Steps:

• Slice eggplant 1/2 inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
• Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, 3/4 cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
• Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
• Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
• In a 9x13 inch baking dish spread 1/2 cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle 1/4 cup grated parmesan on the very top.
• Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.

BAKED EGGPLANT PARMESAN

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.