New This Month

Lighter Eggplant Parmesan


Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2008


  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

  2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

  3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Reviews Add a comment

  • MS11428052
    28 MAY, 2017
    This looks like a good recipe and I can't wait to try it. It would be helpful if the video demonstrating the process had sound. The weird thing is, the advertisement before the cooking demonstration has sound and then the cooking video doesn't.
  • kw4695
    16 FEB, 2017
    Loved this dish. I increased marinara in pink sauce to about 3/4 cup and also used more in layers, using a total of about 24 ounces. I aadded two layers of sauted spinach between eggplant and sauces.
  • MS11915565
    21 APR, 2016
    Actually not suitable for "real vegetarian" because of the Parmesan (Rennet), but I think if you substitute it, its as good as this one. I find it a pity no one cares about how cheese is made or what is in it. But I´m very happy that we have so much product to substitute some ingredients!
  • Matthew N
    9 MAR, 2015
    Very good, but it needs twice the marinara sauce (2 cups total).
  • Mrs Levine
    13 OCT, 2013
    Give yourself time to cook this dish... But once done, you'll love it! I serve it over bucatini pasta - absolutely delicious! It tastes just wonderful.
  • caegan
    12 FEB, 2013
    I substituted mozzarella almond cheese, and it turned out well.
  • SvelteyMelty
    29 AUG, 2012
    I caught part of this on the Today Show for the Labor Day segment. I am developing a craving for eggplant but fried eggplant is too heavy unless I drive a bulldozer over it with paper towels.I will use real mozzarella but bake it. Counting calories is so 80's. I used to miss out on truly great flavor by undermining recipes.
  • kristen929
    10 FEB, 2012
    This is delicious, have made it many times. packergal, this is lighter than breaded and fried eggplant parm with full fat mozzarella.
  • arcoirisdesign
    30 JAN, 2012
    Tried Yesterday and was delicious!!
  • packergal
    26 AUG, 2011
    As per usual, no food values are given and this makes this lighter than what?