Eggplant Parmesan is a classic Italian dish loved by many for its hearty flavors and comforting appeal. Traditionally, this dish involves coating eggplant slices in breadcrumbs and frying them until golden brown before layering with tomato sauce and cheese. However, there’s a lighter alternative that doesn’t compromise on taste – making a healthy eggplant parmesan by lightly frying the eggplant slices in olive oil (no breading).

I would also like to mention that this Eggplant Parmesan recipe is not only a healthier version, it’s also a frugal option when it comes to ingredients. We’re all experiencing the skyrocketing cost of meat these days, so anytime I can prepare a meatless meal, it saves money. The two eggplant that I purchased for this recipe cost $2.37 for both. Therefore, healthy AND frugal is a definite win for the grocery budget!

So, in this blog post, I’ll show you how to make a healthy Eggplant Parmesan using this lighter (and frugal) version, while still retaining all the deliciousness of the traditional recipe.

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Healthy eggplant parmesan

Scroll down for the printable recipe card, below.

Ingredients:

2 medium-sized eggplants
Kosher salt
2 cans of diced or crushed tomatoes
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 small onion, chopped
2 tsp. minced garlic
Olive oil
Salt and pepper to taste
1 tsp basil or Italian seasoning

Prepare the Eggplant:

Start by washing the eggplants and cutting them into 1/4 – 1/2 inch thick slices.
Sprinkle salt over the slices and let them sit for about 20-30 minutes. This helps draw out excess moisture and bitterness from the eggplant.
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels, getting as much of the water off as possible.

Lightly Fry the Eggplant:

In a large skillet, heat olive oil over medium-high heat.
Once the oil is hot, add the eggplant slices in a single layer, making sure not to overcrowd the pan. You may need to fry them in batches.
Cook the eggplant slices for about 2-3 minutes on each side, or until they are lightly browned and tender.
Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.

In the same skillet that you fried the eggplant in, add a little more olive oil (about 2 Tbsp) and let it heat for 1-2 minutes. You can then add the onions and sauté. Next, add the garlic and only cook it for a few seconds so it doesn’t burn.
Now, you can add the tomatoes, Italian seasoning (or basil) and about a teaspoon of salt. Let this simmer for about 7-10 minutes.

At this point, be sure and taste to make sure that it’s seasoned to your liking. If all is well, you’re at the point where you can begin putting everything together.

Assemble the Eggplant Parmesan:

Preheat your oven to 400F.
In a baking dish, spread a thin layer of the tomatoes sauce on the bottom of the casserole dish.
Arrange a layer of fried eggplant slices on top of the sauce.
Put another thin layer of sauce on top of the eggplant.
Sprinkle some shredded mozzarella and grated Parmesan cheese over the eggplant slices.
Repeat the layers (eggplant, sauce, cheese) until all the eggplant slices are used, finishing with a layer of cheese on top.

Bake:

Cover the 13×9 baking dish with aluminum foil and place it in the preheated oven.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.

Serve:

Once baked, remove the Eggplant Parmesan from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves if desired, then slice and serve hot.
Enjoy this lighter version of Eggplant Parmesan with a side of salad or crusty bread.

With this recipe, you can enjoy the delicious flavors of Eggplant Parmesan without the guilt of deep frying. Lightly frying the eggplant slices in olive oil gives them a crispy texture while still keeping the dish light and nutritious. So, whether you’re cooking for yourself or entertaining guests, this healthier twist on a classic favorite is sure to be a hit at the dinner table!

Prep Time:30

Cook Time:40

Total Time:1 10

Ingredients

2 medium-sized eggplants
Kosher salt
2 cans of diced or crushed tomatoes
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 Olive oil
Salt and pepper to taste
1 tsp basil or Italian seasoning
1 small onion
2 tsp minced garlic

Instructions

Start by washing the eggplants and cutting them into 1/4 - 1/2 inch thick slices. Sprinkle salt over the slices and let them sit for about 20-30 minutes. This helps draw out excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels, getting as much of the water off as possible.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the eggplant slices in a single layer, making sure not to overcrowd the pan. You may need to fry them in batches.
Cook the eggplant slices for about 2-3 minutes on each side, or until they are lightly browned and tender. Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
In the same skillet that you fried the eggplant in, add a little more olive oil (about 2 Tbsp) and let it heat for 1-2 minutes. You can then add the onions and saute. Add the garlic and only cook it for a few seconds so it doesn't burn.
Add the tomatoes, Italian seasoning (or basil) and about a teaspoon of salt. Let this simmer for about 7-10 minutes.
Preheat your oven to 400F. In a baking dish, spread a thin layer of the tomatoes sauce on the bottom of the casserole dish. Arrange a layer of fried eggplant slices on top of the sauce.
Put another thin layer of sauce on top of the eggplant. Sprinkle some shredded mozzarella and grated Parmesan cheese over the eggplant slices.
Repeat the layers (eggplant, sauce, cheese) until all the eggplant slices are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
Once baked, remove the Eggplant Parmesan from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves if desired, then slice and serve hot.

Servings: 8 -10

Author: Kimberly@Lovetofrugal

Amazon picks for this post:

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How To Make A Healthy, Delicious Eggplant Parmesan