Healthy Eggplant Parmesan Recipe
While classic eggplant parmesan is delicious, it isn’t usually healthy. This version uses grilled eggplant and just a few other ingredients. This is a great meal to impress your date (in my case my husband)! PB has been working really hard lately and after indulging me with a weekend in RI all about me, I wanted to treat him to a fun meal that was still healthy. While we were eating this we both kept saying we just couldn’t put our forks down. I think he liked it π
Get the taste of eggplant parmesan without the tight pants. With this healthy eggplant parmesan, your taste buds and your waist will be happy!
Healthy Eggplant Parmesan
Serves 4-6, depending on what you serve it with
Ingredients:
2 large eggplant, peeled and sliced thin
up to 1/2 cup light olive oil
1 large can san marzano crushed tomatoes
2 tbs freshly grated parmigiano reggiano
3/4- 1 cup shredded mozzarella
kosher salt to taste
Directions:
1. Lightly salt the eggplant and layer it between paper towels. Lay something heavy over the eggplant. After it has been resting for about 20 minutes heat up a grill pan or your grill. When the pan is hot brush each piece of eggplant with the oil and place on the grill. Flip after 4 minutes and remove when grilled well. Repeat until all of the eggplant has been grilled.
2. Preheat the oven to 400 degrees. Spoon some of the crushed tomatoes in a 9 x 13 inch casserole dish. Add a layer of eggplant, a layer of fresh mozzarella, and a bit of freshly grated parmigiano reggiano. Repeat until all of the eggplant has been used. Add some extra parmigiano reggiano to the top layer and bake for 20 minutes or until the cheese is melted and bubbly. Enjoy alone or over pasta with sauce.
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Tomorrow three very fun bloggers will be in town (hint 1, hint 2, hint 3)! We are planning an informal Philly reader meet up on Friday at 3 PM at Phileo Yogurt. Visit this post for the details!
19 Responses to “Healthy Eggplant Parmesan Recipe”
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YUM! I love eggplant parm. The restaurant versions are usually way too heavy for me. This looks like an awesome alternative
This sounds great and I haven’t made this in a while. Definitely going to try this out. Thanks!
This looks great! I love eggplant cooked just about any way and eggplant parm is a favorite.
YUM! That looks fantastic! But my husband doesn’t consider something a meal unless it has meat! Crazy man! But that is okay…just more for me! π
I agree that eggplant parmesan can be great without the frying or the breadcrumbs even! I made a similar version and added a ricotta cheese layer and called it an eggplant “lasagna” subbing pasta sheets for layers of grilled eggplant. It was awesome!
After searching Twitter for healthy eggplant dishes, yours sounds like it will be my favorite!! I’ve been searching for an unbreaded eggplant parm for awhile now. Thanks for tonight’s dinner idea!! π
@Vivi Vintage, Great!! Thank you so much!!!!!!
i love this…and am adding eggplant to my grocery list as i write this π i like that it’s layered too!
Yay! I am a HUGE fan of eggplant and eggplant parm in particular. I am going to give this a go for my next meatless Monday. Thank you!!
Looks amazing!! This is definitely one I will be trying!
oh i like that seems easy to make!! On the list, wohoo
wow, it looks delicious and healthy… you’ve inspired me yet again, I have a vegetarian guest at our house right now, I may make this tomorrow! π
Hi Sabrina! I found your blog through Jenna’s! I am also from Philly and I’ve been looking for a Body Pump class for.ever. Where do you go? I have been dying to try it!
Also, I think I will be meeting up with you guys tomorrow at Phileo but I think you have to take the girls to Tris or Garces Trading Co. for some wines and cheese!! π
Thanksss!
@becky, Hi! Nice to meet you! I actually go to Future Fitness in Cherry Hill for body pump… Not exactly close! We joined that gym for the pool all winter- body pump is a fun bonus!
I LOVE Garces Trading Co. One of my favorites! Excited to meet you tomorrow at Phileo!
Hi. Thanks for giving me the idea to grill the eggplant. Wouldn’t have
thought of it. Made a hybrid of Moussaka and Eggplant Parmesan for my husband and friends last night. It turned out great. Thanks. Will look out for any more recipes you post.
Sabrina, Aside from the lack of breadcrumbs, how is this “healthier”?
Divided into 4 servings, this would have 2 T olive oil, at least 2 T parmesan and 1/2 c mozzarella… that’s 240 calories just in olive oil, plus at least three servings of cheese. It looks delicious, sure, but I wouldn’t call it much healthier.
@Stepf, You are right. I actually need to change the measurements. There IS that much olive oil, but I only used 2 tbs of parm and 3/4 cup of mozzarella this time around (yesterday). I will edit the measurements now.
I guess I consider it healthy because the eggplant parmesan I have eaten before is usually made with FRIED breaded eggplant and gobs and gobs of cheese, which this does not have. So it would be a good replacement to get the taste there, but I wouldn’t eat it all the time either.
I think I should also add that I am a work in progress when it comes to healthier recipes… π
Thank you for your comment- you remind me that I need to pay more attention to the words I use AND the ingredients too. I will try to make this even better by finding a different way to cook the eggplant (maybe just baked) so I can skip on the oil, and maybe make them into rollatini with some ricotta and just a dash of the other cheeses.
Thanks, Stepf.
@RhodeyGirlTests, You’re welcome. π I think it looks like a tasty recipe, for sure. The editor in me always comes out when I read blogs/recipes.
Eggplant is one of my favorite veggies and you give me an idea anoother twist in cooking/baking eggplant. π It looks delicious by the way. #KangaArticles