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Light and Healthy Eggplant Parmesan

Recipe by Kathleen Zelman, MPH, RD/LD


  • 2 pounds eggplant, cut crosswise into 1/4 inch slices
  • 6 cups marinara sauce, low sodium ready to serve, divided
  • 1/2 teaspoon dried basil
  • 12 ounces (3 cups) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup whole wheat panko breadcrumbs
  • 2 teaspoons olive oil
  • Cooking spray


Preheat oven to 400 degrees F.

On two rimmed baking sheets covered with cooking spray, arrange slices of eggplant in a single layer and lightly spray with cooking spray. Roast the eggplant about 10 minutes on each side until lightly browned.

Reduce heat to 350 degrees.

Lightly coat the bottom of a 13x9 baking dish with marinara sauce. Layer eggplant slices, mozzarella cheese; basil and sauce; repeat layers ending with cheese. Combine Parmesan cheese, breadcrumbs and olive oil; sprinkle evenly over the dish. Bake for 20-25 minutes until cheese melts and sauce is bubbling.


8 servings

Nutritional Information

Amount Per Serving:
Calories: 269
Calories from fat: 104
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 278mg
Total Carbohydrates: 29g
Dietary Fiber: 8g
Sugars: 14g
Protein: 13g

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