realistic recipes for a nutritious kitchen

Baked Eggplant Parmesan (Video)

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If you guys like Eggplant Parmesan this video is a “must watch”!

I take a Classic Eggplant Parmesan recipe and share all my tips on how to lighten it up without loosing any of the flavor!

If you have ANY tips or ideas on how to lighten up Eggplant Parmesan with out sacrificing any of the flavor PLEASE leave your comments below!  I love hearing what you guys have to say!!

In the meantime… hope you guys are enjoying the tail end of Summer!

Baked Eggplant Parmesan

Yield: 6 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Ingredients:

  • 2 eggplants, about 1 lb each, sliced into ¼ inch rounds
  • 3 cups of tomato sauce
  • 3 tbsp of grated Romano
  • 1.5 cup of part skim ricotta cheese
  • ½ cup of parsley, chopped up
  • 4 oz fresh mozzarella, diced
  • 2 tsp of garlic powder
  • ¼ cup fresh chopped basil
  • Olive oil cooking spray
  • Salt and pepper to taste

Directions:

Pre heat oven to 400.

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 400°. Lightly spray the eggplant with olive oil spray on both sides and place on rimmed baking sheets. Bake for 20-25 minutes, turning half way through until eggplant is tender and golden brown.

In a medium bowl combine ricotta, egg, parsley and a little salt and pepper.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture. A tablespoon of grated Romano and a bit more sauce sauce. Add another layer of eggplant and repeat the ricotta cheese, Romano cheese and sauce until everything is used up. Top with sauce, a tablespoons of Romano and the chopped mozzarella cheese.  

Pop in the oven and bake until the cheese is melted and everything is heated through and bubbling, about 30 minutes at 400 Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!

Serves 6.

Nutritional Analysis

Nutrients per 1/6th of recipe: Calories: 294; Total Fat: 13.4g; Saturated Fat: 8.1g; Cholesterol: 52mg; Sodium: 595mg; Carbohydrate: 22.7g; Dietary Fiber: 7.6g; Sugars: 10.2g; Protein: 15.4g

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23 Responses to “Baked Eggplant Parmesan (Video)”

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    1
    Marcia — September 7, 2010 @ 9:29 am

    Dani I can’t wait to try this! I love eggplant Parmesan just not all those calories. I am running to the store and picking up the ingredients for this tonight! YUM!

  2. #
    2
    Lindsey — September 7, 2010 @ 10:25 am

    THanks Dani! Can’t wait to try this!!!

  3. #
    3
    Melinda Neely — September 7, 2010 @ 3:08 pm

    This looks wonderful. It’s one of my favorite dishes, and eggplant is overflowing in my garden. I typically fry the eggplant, so I’ll try roasting it next time. Thanks for the healthy suggestion.

  4. #
    4
    Marcia — September 7, 2010 @ 7:42 pm

    This recipe is absolutely FABULOUS!!! My whole family loved itQ Thanks Dani for another great recipe! :)

  5. #
    5
    Joy Brasington — September 8, 2010 @ 6:51 am

    I love eggplant parmesan. Sometimes I peel the outside of the eggplant as I find it tough sometimes. Thanks for your lighter version. I will definitely be using this.
    ♥ Joy

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    6
    Leilani — September 8, 2010 @ 8:29 am

    This is my husbands favorite dish, I can’t wait to make this “lighter” version. Thank you, it looks amazing.

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    7
    healthy&homemade — September 8, 2010 @ 8:40 am

    Looks absolutely wonderful, this is exactly how I make it but with more ricotta and less mozzarella. That’s always a good figure friendly change! ^_^

  8. #
    8
    Leilani — September 9, 2010 @ 2:27 pm

    Well I made this dish, and oh my is it ever out of this world!!!!!!!!!!!!!!! I will be making this again and again.. Thanks!

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    9
    Roni — September 9, 2010 @ 4:16 pm

    PERFECT timing. I’ve been CRAVING eggplant parm!

    The only change I’d make is fat free ricotta… I love the stuff!

  10. #
    10
    WoundedEgo — September 9, 2010 @ 6:25 pm

    I made this this evening (and am enjoying it now). Quite delicious.

    I like that you limited the salt treatment to 30 minutes (after that, the salt gets too much)…

    Browning the eggplant exposed so much yumminess.. kudos.

    Thanks, Dani.

  11. #
    11
    Kristina @ spabettie — September 13, 2010 @ 9:45 pm

    YUM… this looks perfect. Thanks for the video, I have actually never cooked with eggplant and I’ve always been nervous to try? :)

    I think I’ll give this a shot!

  12. #
    12
    Debby — September 14, 2010 @ 5:11 am

    That looks yummy and I will be preparing it. TY for the video!

  13. #
    13
    Melissa — September 23, 2010 @ 6:48 am

    Dani, this looks amazing. It’s weird, I’ve never been a big fan of eggplant because I’ve never loved how they prepared it in Turkey. What can I say, I was a picky kid and some of that carried over into adulthood. But Carl (husband) LOVES eggplant and his birthday is Sunday so I think I might make him this. It even looks like something I would like – never loved the breaded/fried aspect of eggplant parm and always felt all that mozzarella cheese made it too heavy so this looks absolutely PERFECT. I plan on instituting the less mozzarella with my lasagna and other baked Italian style dishes as well. Perfect tip! I was actually going to try to make my own ricotta this weekend as well, so it will all come together nicely! I’ve been in a terrible cooking rut so this looks like just the ticket to pull me back in!

  14. #
    14
    Tallya — November 8, 2010 @ 12:21 am

    I found the written recipe to be different from the one you gave in the video. I’ve watched the video several times before I had a chance to make it and at that point my speakers were not working and I followed the written recipe. But before putting it in the oven I watched the video without sound and it looks like you are putting salt after every layer! I didn’t salt the eggplant because it was salted before sweating and I salted the riccotta mixture as was written in the written recipe. I did not salt anything else, as it appeared you were doing in the video. I did not put it into the oven yet and am wondering if I should just salt it over the mozzarella??? I love salt and usually when I salt dishes to my tastes, my family thinks it is too much salt. So if this recipe will be even slightly under salted, for me if will be really under salted.

  15. #
    15
    Lisa — February 28, 2012 @ 5:07 am

    Great video and I can’t wait to try this recipe this weekend!

  16. #
    16
    Ognena — March 31, 2012 @ 9:43 am

    Dani,

    I’m not a big fan of eggplant. Will this work with zucchini?

    Tx, O

  17. #
    17
    Dora — October 13, 2012 @ 10:40 am

    Dani, this is a GREAT recipe… I’m not a fan of eggplant and now I’m a believer. I add a little ground turkey in one of the layers to up the protein. My husband said… \this is freaking awesome\. AWESOME! Thanks!

    • #
      17.1
      Dani — October 16, 2012 @ 11:56 am

      Love the idea of added turkey… I’m gonna give that a try!! Yum!

  18. #
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    trevi — April 23, 2013 @ 12:49 pm

    The ingredients show to use 1/4 cup of basil however in the video and recipe it doesn’t say when to add in the basil. Did I miss something. Thanks

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    Patricia Babiak — July 14, 2013 @ 9:43 am

    Hello Dani – I’m Patricia and live in Toronto.
    I saw your videos a couple of years ago and picked up some really good tips from you and I kept thinking I gotta go see Dani some more. So finally, here I am and I see that you are just getting better and better. I am so glad to find you again. I joined weight watchers and I am enjoying the program so much and your tips and recipes are going to make it that much better. Thanks so much for doing for what you’re doing. You are helping me a lot.
    P.S. I always put kale into my smoodies!

  20. #
    20
    Larry — January 21, 2014 @ 12:35 am

    Tried this eggplant for the first time today and it is simply clean & DELICIOUS. Outstanding and will become a definite part of my repertoire because I LOVE eggplant and it really is so simple to make.
    Thanks, Dani. I cook so many of the dishes on your videos and watch all the 101′s.
    I like to cook from scratch and that’s what makes it all so clean & delicious.

  21. #
    21
    Mary — April 29, 2014 @ 10:09 pm

    Hey Dani!
    I’m gluten free and trying to follow a clean diet. I love how easy and simple your recipes are, I work so much better by video. This recipe is so light and delicious I make it once a month. My fiance thinks i’m the best cook, but I tell him its not me it’s Dani!! We love ya — keep ‘em comin!

    Mary :)

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      21.1
      Dani — April 30, 2014 @ 12:00 pm

      My hubby loves this recipe too! It’s one of his favorites. So glad you guys are enjoying it too!

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