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Eggplant Parmesan

A healthier take on the classic Eggplant Parmesan, baked rather than fried, layered with fresh cheese and marinara sauce.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds eggplant
  • 1 teaspoon kosher salt
  • 12 ounces part-skim ricotta cheese
  • 0.25 cup Pecorino Romano cheese
  • 2 tablespoons Parmesan cheese
  • 0.25 cup chopped fresh parsley
  • 1 large egg
  • 2.5 cups part-skim mozzarella cheese
  • 4 cups homemade tomato sauce or jarred marinara

Method
 

Preparation Steps
  1. Start by making the marinara sauce if you don't have any already prepared.
  2. Preheat the oven to 450°F and spray two sheet pans with oil.
  3. Slice the eggplant into 1/4 inch thick slices. Arrange on prepared pans, season with salt, and bake for 20 minutes, flipping halfway, until golden.
  4. Meanwhile, in a bowl, mix ricotta, egg, parsley, and Parmesan cheese.
  5. Spread 1/2 cup marinara sauce at the bottom of a 9x12-inch baking dish. Layer one-third of the eggplant over sauce, then one-third of the ricotta mixture, one-quarter of the mozzarella, and one-quarter of the marinara. Repeat layering until all ingredients are used, ending with mozzarella and remaining sauce on top.
  6. Preheat the oven to 400°F. Cover the dish with foil and bake for 40 minutes until bubbly and melted.
  7. Remove foil and bake an additional 10 minutes. Let sit 10 minutes before serving.

Notes

This lighter eggplant Parmesan is a delicious, healthier alternative to traditional recipes, perfect for a comforting meal without excess oil.