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Eggplant Parmesan Comfort Food Dinner

This lightened-up eggplant parmesan gives you all the cheesy, saucy goodness you crave without the guilt! Instead of deep-frying, we're baking the eggplant until it's perfectly crispy, then layering it with marinara and just the right amount of mozzarella. It's the kind of comfort food that makes you feel good about what you're feeding your family—and at under 400 calories, you can even go back for seconds!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium eggplants about 2 lbs, sliced into ½-inch rounds
  • 1 cup whole wheat panko breadcrumbs
  • ½ cup grated Parmesan cheese divided
  • 2 egg whites lightly beaten
  • 2 cups low-sugar marinara sauce
  • 1 cup part-skim shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Cooking spray
  • Fresh basil for garnish

Method
 

  1. Preheat your oven to 400°F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
  2. In a shallow bowl, combine the panko breadcrumbs, ¼ cup Parmesan cheese, and Italian seasoning. Place the beaten egg whites in another shallow bowl.
  3. Dip each eggplant slice into the egg whites, then press into the breadcrumb mixture to coat both sides. Arrange on the prepared baking sheets.
  4. Spray the tops of the eggplant slices lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
  5. Spread ½ cup marinara sauce in the bottom of a 9x13-inch baking dish. Layer half the eggplant slices over the sauce, then top with ¾ cup marinara, half the mozzarella, and 2 tablespoons Parmesan.
  6. Repeat with remaining eggplant, marinara, and cheeses. Bake uncovered at 375°F for 15 minutes until bubbly.
  7. Let rest for 5 minutes, garnish with fresh basil, and serve. Each portion is approximately 375 calories.