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Healthy Baked Eggplant Parmesan Recipe

Healthy Baked Eggplant Parmesan

4.84 from 6 votes
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Prep Time: 55 minutes
Cook Time: 50 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 374kcal
Author: Organize Yourself Skinny


  • 1 large eggplant
  • 1 cup plain breadcrumbs
  • 1/4 cup grated parmesan
  • 1 teaspoon Italian seasoning
  • 1 egg
  • 1 egg white
  • 2 tablespoons olive oil
  • 16 ounces fresh mozzarella
  • 3 cups Rao's Marinara Sauce


  • Peel eggplant and then slice into 1/2 inch pieces. Sprinkle salt on both sides of the eggplant and place on paper towels. Put additional paper towels over the eggplant and place books or a heavy pan on top. Let the eggplant sit for 45 minutes to drain out the bitter juices.
  • Preheat oven to 425 degrees.
  • In a medium bowl beat the egg and egg white together. In another medium bowl mix the breadcrumbs, grated parmesan, and Italian seasoning.
  • Brush olive oil onto a baking sheet.
  • Dip eggplant slices into the egg and then into the breadcrumbs. Then arrange eggplant slices onto the baking sheet.
  • Bake eggplant slices for 25 minutes, flip over after 10 minutes.
  • Keep oven set to 425 degrees.
  • Cover the bottom of a 9 x 13 casserole dish with marinara sauce. Arrange baked eggplant slices in the sauce. Pour the rest of the sauce over the eggplant.
  • Place 2 ounces of cheese over every 2 slices of eggplant.
  • Baked for 25 minutes or until sauce is hot and bubbly.
  • Set the oven to broil and broil for 2-3 minutes or until the cheese is slightly golden.
  • Serve hot.


Sugar: 6
Make-ahead instructions
This eggplant parmesan can be made completely ahead of time and frozen into portion. It will keep in the refrigerator for up to 5 days and in the freezer up to 3 months. You can also make the baked eggplant slices ahead of time and freeze that to use in a later recipe.


Serving: 2g | Calories: 374kcal | Carbohydrates: 21g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Fiber: 3g