Eggplant Parmesan-Lighter Recipe

Name: Eggplant Parmesan-Lighter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into 1/4 inch thick slices; 1 teaspoon oregano; 1 teaspoon basil; 1/2 cup shredded cheese ,any kind; (Pecorino Romanoor ,reduced fat Beemster...); salt and pepper, to taste; 1 1/2 cups canned tomato sauce or; (3 cups homemade tomato sauce); salt; Homemade Tomato Sauce:; 2 (28 oz) cans imported crushed tomatoes (Tuttoroso); 3 cloves garlic, smashed; 1 tbsp olive oil; 1/2 large onion finely chopped; 1 cup carrots, finely chopped; 1/2 cup fat free chicken stock; fresh basil

Servings: persons

1 large eggplant, sliced into 1/4 inch thick slices
1 teaspoon oregano
1 teaspoon basil
1/2 cup shredded cheese ,any kind
(Pecorino Romanoor ,reduced fat Beemster...)
salt and pepper, to taste
1 1/2 cups canned tomato sauce or
(3 cups homemade tomato sauce)
salt
Homemade Tomato Sauce:
2 (28 oz) cans imported crushed tomatoes (Tuttoroso)
3 cloves garlic, smashed
1 tbsp olive oil
1/2 large onion finely chopped
1 cup carrots, finely chopped
1/2 cup fat free chicken stock
fresh basil

1
Tomato Sauce:
2
Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.
3
Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Always add fresh herbs into the sauce near the end.
4
Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.
5
Eggplant Parmesan:
6
Start by making the sauce if you don't have any already made.
7
While the sauce simmers,
8
Preheat broiler. Line an 8x8 baking dish with foil and set aside.
9
Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
10
Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: 1/2 cup sauce, 1/2 the eggplant slices, 1/2 cup sauce, 1/4 cup cheese, 1/2 the eggplant, 1/2 cup sauce, and 1/4 cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large eggplant, sliced into 1/4 inch thick slices, 1 teaspoon oregano, 1 teaspoon basil, 1/2 cup shredded cheese ,any kind, and more.

Yes, Eggplant Parmesan-Lighter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan-Lighter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions