Lighter Eggplant Parmesan

Rating: 3.17 stars
506 Ratings
  • 5 star values: 74
  • 4 star values: 115
  • 3 star values: 174
  • 2 star values: 109
  • 1 star values: 34

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

Everyday Food, December 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (41)

506 Ratings
  • 5 star values: 74
  • 4 star values: 115
  • 3 star values: 174
  • 2 star values: 109
  • 1 star values: 34
Anonymous
Rating: 5.0 stars
05/08/2020
Delicious and so healthy, low in calories, and easy!
Anonymous
Rating: 5.0 stars
03/06/2020
Love it!! So easy to make and so tasty. I added giant sliced portabello mushrooms. Delicious!
Anonymous
Rating: 5 stars
03/18/2019
I have to make this it sounds yummy. Thanks
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Anonymous
Rating: 5 stars
10/12/2018
Very easy and a much healthier but still tasty alternative to frying the eggplant.
Anonymous
Rating: 5 stars
04/30/2018
Great for healthy conscious eggplant lovers, low fat mozzarella (one of the few cheeses most doctors let you eat),tomates,olive oil,skim milk, garlic. What could be better for you? Just put fresh basil leaves between the layers.
Anonymous
Rating: Unrated
05/28/2017
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.
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Anonymous
Rating: 5 stars
02/16/2017
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.
Anonymous
Rating: Unrated
04/21/2016
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!
Anonymous
Rating: 4 stars
03/09/2015
Very good, but it needs twice the marinara sauce (2 cups total).
Anonymous
Rating: Unrated
10/13/2013
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.
Anonymous
Rating: Unrated
02/12/2013
I substituted mozzarella almond cheese, and it turned out well.
Anonymous
Rating: Unrated
08/29/2012
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.
Anonymous
Rating: Unrated
02/10/2012
This is delicious, have made it many times. packergal, this is lighter than breaded and fried eggplant parm with full fat mozzarella.
Anonymous
Rating: Unrated
01/30/2012
Tried Yesterday and was delicious!!
Anonymous
Rating: Unrated
08/26/2011
As per usual, no food values are given and this makes this lighter than what?
Anonymous
Rating: Unrated
08/19/2011
Salad eggplant
Anonymous
Rating: Unrated
08/09/2011
This meal is devine! Flavors are light and delictable and it is very easy to prepare.
Anonymous
Rating: Unrated
05/05/2011
Are there no meatless recipes on this site that don't have a bunch of cheese in them?
Anonymous
Rating: Unrated
04/07/2011
Definitely need larger eggplants to fill that sized dish. I ran out of marinara, but I just used pink sauce & the cheese to top. I had some beet greens I wanted to use up, so I sauteed them in a tiny bit of olive oil with some Italian spices and then layered them between the eggplant. Delicious! Serve with a salad and some whole grain pasta for a great, filling meal!
Anonymous
Rating: Unrated
04/01/2011
Love this recipe , BUT... The measurements are off, way off. I had to double the sauce in order to get all the eggplant covered. I also added the ricotta cheese, lo skim, to this recipe in between the layers. This not only enhanced the flavor ,but also stretched the recipe to fill a 9x13 pan. I used 3 nice sized eggplants , just a little over 2 pounds and it did not fill the 9x13 pan. Taste fantastic but you will have to make adjustments....
Anonymous
Rating: Unrated
03/20/2011
YUMMY :) I used whole wheat flour and it was great, definitley doesn't taste light. Will be sure to make this again.
Anonymous
Rating: Unrated
03/15/2011
Why is it necessary to pre cook the eggplant?
Anonymous
Rating: Unrated
03/05/2011
All these recipes are great but with no calorie count, how do we know what healthy means? Please consider giving nutritional information on all your recipes.. thanks
Anonymous
Rating: Unrated
10/15/2010
How about fat/sodium/calories/serving size - all that needs to be added to the recipe so that you know exactly what you are eating
Anonymous
Rating: Unrated
09/28/2010
I am currently working on losing 70 lbs. I am on a low fat, high protein diet. My dietian liked this recipe but suggested adding a layer of no-fat or low-fat ricotta cheese to ramp up the protein.
Anonymous
Rating: Unrated
08/05/2010
This is delicious and so easy! I don't feel like I've over-indulged, either. Everyone is right about the sauce--it's 2 1/2 cups. I added a little extra paremsan, too. Delicious!
Anonymous
Rating: Unrated
07/19/2010
Made this tonight and it's FAB! But the 1 cup of sauce must be a misprint. You need closer to 2 cups.
Anonymous
Rating: Unrated
07/13/2010
I haven't tried the recipe yet, but as I read it -- I interpret it to used 1/2 cup in the bechamel sauce and part of the remaining cup of the marinara under the eggplant and the other part remaining on top. I am not sure if the one cup called for would be enough marinara. I hope the website will publish a clarification of this issue. Chaz
Anonymous
Rating: Unrated
06/26/2010
I noticed the mistake about the marinara sauce too, used about 2 1/2 cups instead and only one large pan for the eggplant. The results - amazing. Easily the best eggplant Parmesan I've ever had and I'm a big fan of that dish! I try it whenever I go to an new Italian restaurant but will be making it at home from now on.
Anonymous
Rating: Unrated
06/23/2010
eleroy44: perhaps they assume the use of two rather large baking sheets, in which case you'd put one on each rack?
Anonymous
Rating: Unrated
06/22/2010
And something else, while I'm writing. The recipe calls for 1 cup of marinara sauce. You use a half cup to make the b?
Anonymous
Rating: Unrated
06/22/2010
This recipe says to put the oven racks in the upper and lower thirds of the oven. When baking the eggplant first, there is no reference to which rack to use. After the dish is assembled, however, it is finally baked on the upper rack. I'm guessing the first baking effort is on the lower rack. Is that the assumption of others?
Anonymous
Rating: Unrated
04/17/2010
I just entered this recipe in my LivingCookbook software. It comes out to 230 calories; 10.3g fat; 12.7g protein; 22.7g carbs per serving
Anonymous
Rating: Unrated
04/06/2010
I made this last night and it was delicious, I did put a little ricottta cheese in it. My husband loved it
Anonymous
Rating: Unrated
03/25/2010
Actually, nutritional information would really be helpful for all the recipes on this site. And...I don't think sarcasm is warranted or wanted!
Anonymous
Rating: Unrated
03/09/2010
To phoebew - Well, "fat free" and "part skim" are kind of clues to light vs. heavy-duty traditional Italian. Same for quantities -- like 1/2 cup vs. 1 cup. If you're worried about nutrition numbers, have a dry cracker instead.
Anonymous
Rating: Unrated
03/06/2010
I made a vegan version with soy milk and rice-based mozzarella and rice parmesan and the family devoured it! So easy to prepare, this will become a new weekly staple.
Anonymous
Rating: Unrated
03/02/2010
How we know it's "light"? There are no nutrition facts!!
Anonymous
Rating: Unrated
02/17/2010
This meatless dinner satisfied and then some. It was well received, even by the "I don't like eggplant" tasters. Served with a crisp salad, it was delightfully easy and delicious.
Anonymous
Rating: Unrated
03/30/2009
I made this recipe for my family and everyone loved it (and they're a tough crowd)! This will replace my favorite Italian classic recipe as it's so healthy and tasty. It's easy enough to make on a school/work night. Very yummy. Thanks again Martha!
Anonymous
Rating: Unrated
12/08/2008
This was a very easy, delicious recipe. Make sure that you cut the eggplant into 1/2 inch thickness. I did 1/4, because that was the highest thickness on my mandolin, and they were too thin ( I should have reduced the time to 15 minutes total). I put foil down for the eggplant slices, and will spray it with Pam to reduce sticking. I found that there was plenty of sauce, I used a small jar of store bought marinara. Next time I'll add crushed red pepper, 1/4 tsp., to the recipe to spice it up!
Anonymous
Rating: Unrated
12/08/2008
I peeled off strips of the eggplant skin as ajca suggested and that worked well--this isn't exactly eggplant season so the skin is pretty tough. I used 2 1-pound eggplants as my store didn't have any larger. Otherwise, this was really good. Quite easy to make. My sauce/eggplant ratios worked out fine per the recipe. The only other suggestion I would make is to let it sit for a few minutes after it comes out of the oven to thicken up a bit.
Anonymous
Rating: Unrated
11/20/2008
This was yummy, but the skin on the eggplant was very tough. I would try peeling some of it off in "stripes" next time. Also, I found that I used more sauce and twice as much eggplant.
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