Eggplant Parmigiana, But Healthy! Recipe

Name: Eggplant Parmigiana, But Healthy!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices eggplant; 1 large zucchini; 1 large yellow squash, cut into medallions; 1 large bunch of asparagus, tips only; 1/2 large onion, diced; 2 garlic cloves, diced; 1 jar Newman's Own Tomato and Basil pasta sauce (or your favorite); 4 slices crusty french bread; 1/2 cup (vegan) parmesan cheese; 2 tablespoons olive oil; salt and pepper to taste

Servings: persons

4 thick slices eggplant
1 large zucchini
1 large yellow squash, cut into medallions
1 large bunch of asparagus, tips only
1/2 large onion, diced
2 garlic cloves, diced
1 jar Newman's Own Tomato and Basil pasta sauce (or your favorite)
4 slices crusty french bread
1/2 cup (vegan) parmesan cheese
2 tablespoons olive oil
salt and pepper to taste

1
Pre-heat oven to 375 degrees. Take eggplant slices and drizzle just a little olive oil on each side. Bake on a cookie sheet until soft, about 10-15 minutes. Set aside and leave oven on.
2
In a pan, saute onion in remaining olive oil until translucent, about 4-5 minutes at medium heat. Add garlic, zucchini, squash, and asparagus, stirring frequently for 2-3 minutes. Reduce heat medium lo and cover until tender, but not mushy, about 7-10 minutes (check often so garlic doesn't burn). Set aside.
3
In a small loaf pan (or 9x9 baking dish it totally fine too) spread enough pasta sauce to throughly cover the bottom. Lay 2 slices of eggplant side by side and tear 2 slices of the french bread into small bite-size pieces and toss on top. Add a small handful of parmigiana cheese and enough sauce to cover it all. Add half the squash/asparagus mixture next and cover with sauce. Layer the last 2 slices of eggplant on top with a little more cheese and the last 2 slices of french bread, torn on top. Cover with sauce and add the remaining squash/asparagus mixture. Top with the remaining cheese.
4
Cover the loaf pan with aluminum foil and bake until bubbly, about 20-25 minutes. Serve by itself or over pasta; bella!

238

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

You need 11 ingredients. The key ingredients include: 4 thick slices eggplant, 1 large zucchini, 1 large yellow squash, cut into medallions, 1 large bunch of asparagus, tips only, and more.

Yes, Eggplant Parmigiana, But Healthy! 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 Parmigiana, But Healthy!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions