Skinny Eggplant Parmesan Recipe

Name: Skinny Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fat-free milk; 1 cup dry bread crumbs; 2 teaspoons Italian seasoning, divided; 1 large eggplant, peeled and cut into 1/2-inch slices; 1/2 pound sliced fresh mushrooms; 1 cup chopped sweet onion; 2 teaspoons olive oil; 2 garlic cloves, minced; 8 fresh basil leaves, thinly sliced; 1 jar (24 ounces) marinara sauce; 1/4 cup dry red wine or vegetable broth; 3/4 cup shredded part-skim mozzarella cheese; 3/4 cup part-skim ricotta cheese; 1/4 cup shredded Parmesan cheese

Servings: persons

1/2 cup fat-free milk
1 cup dry bread crumbs
2 teaspoons Italian seasoning, divided
1 large eggplant, peeled and cut into 1/2-inch slices
1/2 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 teaspoons olive oil
2 garlic cloves, minced
8 fresh basil leaves, thinly sliced
1 jar (24 ounces) marinara sauce
1/4 cup dry red wine or vegetable broth
3/4 cup shredded part-skim mozzarella cheese
3/4 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese

1
Place milk in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 teaspoon Italian seasoning. Dip eggplant in milk, then bread crumb mixture. Place on a
2
coated with cooking spray. Bake at 350u00b0 until tender, 30-40 minutes.
3
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in basil and remaining Italian seasoning.
4
Spread 1/2 cup marinara sauce into a 2-qt. baking dish coated with cooking spray. In a small bowl, combine wine and remaining marinara sauce. Layer with half of the eggplant, mushroom mixture, mozzarella cheese, ricotta cheese and 3/4 cup sauce mixture. Repeat layers. Top with remaining sauce; sprinkle with Parmesan cheese.
5
Bake, uncovered, at 350u00b0 until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

367

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 14 ingredients. The key ingredients include: 1/2 cup fat-free milk, 1 cup dry bread crumbs, 2 teaspoons Italian seasoning, divided, 1 large eggplant, peeled and cut into 1/2-inch slices, and more.

Yes, Skinny Eggplant Parmesan 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!

Skinny Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions