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Home » Recipes » Dinner » Sides » Baked Eggplant Parmesan (Video)

Sep 7, 2010(updated December 19, 2022)

Baked Eggplant Parmesan (Video)

4.75 from 55 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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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
Print Recipe
4.75 from 55 votes

Baked Eggplant Parmesan

Course: DIET, DINNER, sides
Cuisine: gluten free, Italian, kids, low carb + keto, nut free, vegetarian
Author: Dani Spies
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 6 servings
Calories: 95kcal

Ingredients

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

Instructions

  • 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 9×12 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.

Nutrition

Calories: 95kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 364mg | Fiber: 5g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 3.4mg | Calcium: 109mg | Iron: 0.4mg

Gluten Free, Kid Friendly Lunches, Low Carb + Keto, Nut Free, Recipes, Sides, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Marcia says

    September 7, 2010 at 9:29 am

    5 stars
    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!

    Reply
  2. Lindsey says

    September 7, 2010 at 10:25 am

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

    Reply
  3. Melinda Neely says

    September 7, 2010 at 3:08 pm

    5 stars
    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.

    Reply
  4. Marcia says

    September 7, 2010 at 7:42 pm

    5 stars
    This recipe is absolutely FABULOUS!!! My whole family loved itQ Thanks Dani for another great recipe! 🙂

    Reply
  5. Joy Brasington says

    September 8, 2010 at 6:51 am

    5 stars
    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

    Reply
  6. Leilani says

    September 8, 2010 at 8:29 am

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

    Reply
  7. healthy&homemade says

    September 8, 2010 at 8:40 am

    5 stars
    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! ^_^

    Reply
  8. Leilani says

    September 9, 2010 at 2:27 pm

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

    Reply
  9. Roni says

    September 9, 2010 at 4:16 pm

    5 stars
    PERFECT timing. I’ve been CRAVING eggplant parm!

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

    Reply
  10. WoundedEgo says

    September 9, 2010 at 6:25 pm

    5 stars
    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.

    Reply
  11. Kristina @ spabettie says

    September 13, 2010 at 9:45 pm

    5 stars
    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!

    Reply
  12. Debby says

    September 14, 2010 at 5:11 am

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

    Reply
  13. Melissa says

    September 23, 2010 at 6:48 am

    5 stars
    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!

    Reply
  14. Tallya says

    November 8, 2010 at 12:21 am

    5 stars
    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.

    Reply
  15. Lisa says

    February 28, 2012 at 5:07 am

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

    Reply
  16. Ognena says

    March 31, 2012 at 9:43 am

    5 stars
    Dani,

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

    Tx, O

    Reply
  17. Dora says

    October 13, 2012 at 10:40 am

    5 stars
    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!

    Reply
    • Dani says

      October 16, 2012 at 11:56 am

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

      Reply
  18. trevi says

    April 23, 2013 at 12:49 pm

    5 stars
    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

    Reply
    • Manon says

      May 28, 2019 at 3:27 pm

      5 stars
      I put it in ricotta mix, and it’s very good !

      Reply
      • Dani says

        May 28, 2019 at 7:35 pm

        5 stars
        Sounds delicious. So glad you enjoyed it.

        Reply
  19. Patricia Babiak says

    July 14, 2013 at 9:43 am

    5 stars
    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!

    Reply
  20. Larry says

    January 21, 2014 at 12:35 am

    5 stars
    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.

    Reply
  21. Mary says

    April 29, 2014 at 10:09 pm

    5 stars
    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 🙂

    Reply
    • Dani says

      April 30, 2014 at 12:00 pm

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

      Reply
  22. Jeff Stanley says

    January 10, 2015 at 11:06 pm

    5 stars
    Could you put the eggplant in a dehydrator in lieu of salting it to draw out the moisture? thanx

    Reply
    • Dani says

      January 13, 2015 at 9:20 am

      5 stars
      That is a great question and I’m not sure. My gut instinct is yes, b/c it accomplishes the same thing, right? – It pulls out the water… but you would have to be sure not to leave it in too long;)

      Reply
  23. Margaret Belostock says

    February 18, 2015 at 3:40 pm

    5 stars
    Hi Dani-Girl!
    Sure, we can easily enjoy fine-dining dishes out at some fancy restaurant as much as anyone else-yet sometimes, all we want is a little taste of home. We’re talking about satisfying the inner child with comfort food like mom used to make- bubbling with hunks of love fused throughout. Your Baked Eggplant Parmesan was much more than an unbelievably delicious recipe, it was like traveling down memory lane to my own mom’s kitchen. And it was worth the journey! Dani-girl thank you for the recipe and fond memories!
    Question, I want to make your eggplant parmesan and then shipped it to my daughter who lives in Boston, MA via U.S. postal system and want to know – can it be shipped? I mean, how do I successfully have it shipped? I would imagine it would require some type of a chilled box, yet, I don’t know for sure since I’ve never shipped home cooking before. Do you have any ideas how it can be safely shipped?

    Reply
    • Dani says

      February 19, 2015 at 10:18 am

      5 stars
      So glad you enjoy the dish! It’s one of my favorites. As for shipping I honestly don’t know. I’ve never attempted osmehitng like this but I bet theres a way to do it. Maybe try a quick google search – I’m sure there will be great suggestions! Good luck!

      Reply
  24. sb says

    September 25, 2015 at 3:14 pm

    5 stars
    1. you forgot to mention in the recipe the egg and Parmesan ???? lol 

    Reply
  25. Barbara says

    January 28, 2016 at 9:51 pm

    5 stars
    Can I assemble eggplant Parmesan one day in advance and back it next day?  When do I use basil?

    Reply
    • Dani says

      February 8, 2016 at 5:54 pm

      5 stars
      Yes ! That works – finish it with the basil.

      Reply
  26. Cindy says

    May 1, 2016 at 12:07 pm

    5 stars
    Just made this today.. WOW Love it. Thanks for sharing

    Reply
    • Dani says

      May 1, 2016 at 6:24 pm

      5 stars
      Awesome! I’m so glad you loved it 🙂

      Reply
    • Dani says

      May 3, 2016 at 9:44 am

      5 stars
      You’re welcome! I’m so happy you enjoyed it 🙂

      Reply
  27. Carolyn says

    July 23, 2016 at 8:11 pm

    5 stars
    I made this tonight and it was wonderful! I added more fresh basil to the ricotta and to save time I used store-bought sauce (a jar of fire roasted and half a jar of tomato basil), which added about 2 cups more than the recipe calls for because I like it really saucy. I served it over angel hair pasta and I love it because it’s like having eggplant parmesan and vegetarian lasagna in one. Thanks so much for sharing this great recipe!

    Reply
    • Dani says

      July 25, 2016 at 1:19 am

      5 stars
      Sounds delicious! So happy you enjoyed it 🙂

      Reply
  28. Nonna says

    May 14, 2018 at 2:05 pm

    5 stars
    Hi. I make eggplant parm, healthy at least on ea week. I bake my eggplant seasoned…then I mix up cottage cheese 1% with parsley garlic s&p. I layer all with a fresh tomato basil sauce, homemade and top with a part skim mozzarella. It’s amazing

    Reply
  29. Jorge Flores says

    April 12, 2019 at 8:44 am

    5 stars
    Hi Dani, I was watching your video on homemade Eggpant Parm but I was watching it without volume cause I was at work. Did you explain what comprises the sauce?. It looks like your sauce was pre made.

    Reply
    • Jorge Flores says

      April 12, 2019 at 9:05 am

      5 stars
      Also, where does the Basil go into the recipe it doesn’t say

      Reply
      • Dani says

        April 12, 2019 at 11:21 am

        5 stars
        I like to sprinkle the basil over the top when it’s all done cooking.

        Reply
    • Dani says

      April 12, 2019 at 11:22 am

      5 stars
      Hi Jorge. You can really use any tomato sauce you like. I’ll have to share a recipe soon!

      Reply
  30. Jorge Flores says

    April 12, 2019 at 11:28 am

    5 stars
    Dani, was there anything that you added to the pre made tomato sauce?

    Reply
  31. Tammy Acosta says

    January 30, 2020 at 12:26 pm

    4 stars
    Hi! Thanks for sharing this recipe! Remember to add the egg(s?) to the ingredients list. 😉

    Reply
    • Dani says

      March 17, 2020 at 1:22 pm

      Thank you, Tammy! I just updated it now 🙂

      Reply

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