Healthy Baked Eggplant Parmesan
A delicious twist on a classic Italian dish, using eggplants instead of pasta for a lower calorie and carb meal.
Ingredients
Main Ingredients
- 2 medium medium eggplants
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese Use fresh mozzarella for a creamier texture.
- 1/2 cup grated Parmesan cheese For a crispier topping, mix with some breadcrumbs.
- 1 teaspoon dried oregano Don't skip; it adds great flavor.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
Layering
- In a baking dish, layer half of the eggplant slices, half the marinara sauce, and half the mozzarella cheese.
- Repeat the layers, finishing with the remaining mozzarella and the grated Parmesan cheese on top.
Baking
- Sprinkle with dried oregano, salt, and pepper.
- Bake in the preheated oven for about 30-40 minutes or until the cheese is bubbly and golden brown.
Serving
- Let it cool for a few minutes before serving. Enjoy with a side salad or steamed vegetables.
Notes
To store leftovers, let it cool completely, place in an airtight container, and refrigerate for 3-4 days. Can be frozen for up to 2 months. Thaw and reheat in the oven before serving.