This Healthy Eggplant Parmesan has all the comfort and deliciousness of classic eggplant parmesan, but there's no frying involved. The eggplant is coated with seasoned breadcrumbs and baked until crisp and golden, then layered with rich tomato sauce, lots of spinach, and just enough cheese to make it irresistible. It's one of those recipes that's easy enough for a weeknight but also worthy of a special occasion.
All The Comfort Without The Heaviness
This Healthy Eggplant Parmesan is lighter than traditional eggplant parmesan, easier to make, and every bit as satisfying.
One of the things I love most about this recipe is that it delivers all the comfort without the heaviness. Restaurant eggplant parmesan is often delicious, but because the eggplant is fried, it can end up feeling greasy and overly rich. Here, the baked eggplant stays light and tender while still providing that wonderful contrast of crisp coating and creamy interior.
A Rich, Flavorful Tomato Sauce
A great eggplant parmesan starts with a great tomato sauce. This one is rich, thick, and deeply flavorful, made with onions, garlic, tomatoes, tomato paste, honey, and plenty of Italian herbs. The sauce doesn't just sit on top—it becomes part of every delicious layer of the casserole.
Why You'll Love This Recipe
- All the comforting flavors of classic eggplant parmesan without frying.
- Crisp, golden breadcrumb-coated eggplant that's baked instead of fried.
- Rich homemade tomato sauce layered throughout.
- Spinach adds extra flavor, nutrition, and substance.
- Great for make-ahead meals and leftovers.
- Special enough for company, easy enough for a weeknight dinner.
How To Make It
1. Bake the eggplant. Dip the eggplant rounds in milk, coat them with seasoned breadcrumbs, and bake until crisp and golden.
2. Make the tomato sauce. To save time, while the eggplant bakes you can prepare the sauce.
3. Layer and bake. Layer the eggplant with the sauce and cheeses.
Want To Save this Recipe?
Share your email and we'll send it straight to your inbox!
4. Top with spinach and more cheese.
5. Bake until hot, bubbly and golden
More Eggplant Recipes To Enjoy
- Grilled Harissa Chicken Rice Bowl with Glazed Eggplant
- Eggplant Parmesan Stacks
- No Noodle Eggplant Lasagna
- Caponata: Sicilian Sweet and Sour Eggplant Relish
- Georgian Lamb Stew: Chanakhi
Big Thanks To Mollie Katzen
It is worth noting where this recipe originated. I adapted it (minimally) from a recipe in the famous vegetarian cookbook: The Moosewood cookbook by Mollie Katzen, first published in 1977. The book is an American Classic, listed by the New York Times as one of the top ten best-selling cookbooks of all time. I'm usually so busy exploring new cookbooks that I don't think to revisit the old ones. This one is going back front and center into my kitchen bookcase.
If you try this Healthy Eggplant Parmesan Recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Healthy Eggplant Parmesan Recipe (No Frying Required!)
- Total Time: 1 hour 10 mins
- Yield: 8 generous servings 1x
Description
This Healthy Eggplant Parmesan features crispy baked eggplant layered with rich homemade tomato sauce, spinach, and cheese. It's all the comfort of classic eggplant parmesan, without the heaviness.
Adapted from a recipe in The Moosewood Cookbook
Ingredients
- 2 medium eggplants, cut crosswise into ½-inch thick slices
- 2 ½ cups Panko bread crumbs
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ cup low-fat milk
- Vegetable oil for lightly coating the baking sheets
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 28-ounce can crushed tomatoes (San Marzano is my favorite brand. see notes)
- 1 6-ounce can tomato paste
- 1 tablespoon honey
- 6 garlic cloves, minced
- 1 16-ounce package of frozen chopped spinach, thawed and water squeezed out
- Salt and pepper, to taste
- 16 ounces shredded mozzarella cheese
- 2 ounces grated Parmesan cheese (I recommend Parmigiana Reggiano)
Want To Save this Recipe?
Share your email and we'll send it straight to your inbox!
Instructions
- Preheat oven to 375º F. Lightly oil 2 baking sheets.
- In a medium sized bowl combine bread crumbs (2½ cups) and spices: basil (1 teaspoon), oregano (½ teaspoon), and thyme (½ teaspoon). Pour milk (¾ cup) into a small bowl.
- Create an assembly line where you first dip an eggplant slice into the milk, then press it into the crumbs on both sides, then set it on a baking sheet. Repeat with all the eggplant slices.
- Bake eggplant for 25-30 minutes, until lightly browned. Remove and set aside. (don't turn off the oven)
- While the eggplant is baking, make the sauce. heat oil (2 tablespoons) in a large heavy saucepan or dutch oven oven medium heat. Add chopped onion and cook, stirring occasionally, for about 8 minutes until very soft and starting to brown. Stir in dried spices: basil (2 tablespoons), oregano (1 tablespoon), thyme (1 tablespoon), and salt (1 teaspoon). Stir in crushed tomatoes, tomato paste and honey (1 tablespoon). Cook sauce at a simmer, partially covered, for 20 minutes. Add chopped garlic and simmer 10 minutes longer. Remove from heat. The sauce will be thick.
- To assemble the casserole, ladle a thin layer of sauce into the bottom of the casserole. Arrange half the eggplant slices on top. Sprinkle on one third of the shredded mozzarella. Add half of the remaining sauce (because the sauce it thick, you might have to gently spread it with a knife, as if you are frosting a cake, to avoid smearing the cheese and crumbs around). Add the rest of the eggplant, then half of remaining mozzarella cheese, then the rest of the sauce. Place little piles of spinach, evenly spaced, on top. Season with a little salt and pepper. Sprinkle on the rest of the mozzarella and all of the Parmesan cheese. Bake for 40 minutes, uncovered, until the cheese is melted and starting to brown. Let the casserole sit for 10 minutes before slicing. Slice and serve hot.
Notes
- Choosing Canned Tomatoes: San Marzano tomatoes are my favorite. They're grown in a region of southern Italy that has rich volcanic soil and produces, in my opinion, the absolute best tomatoes for sauce. When I can't find them, I use Muir Glenn organic or another brand of organic tomatoes.
- Storage: Leftovers keep well, covered and refrigerated, for about 4 days. Reheat in a 350ºF oven for 30 minutes or so, until heated through.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Casserole
- Method: Bake
- Cuisine: Italian
Kay
We really enjoyed this healthy eggplant parmesan. So flavorful! I used part skim mozzarella cheese and also less cheese because we are on a low cholesterol diet and we still loved it! I used fresh spinach and jarred sauce because I was in a crunch for time. Still delicious! This will be a weekly staple for us, as we are eating vegetarian at least twice a week. Thank you!!