Lightened-Up Eggplant Parmesan

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


3medium eggplants, peeled, cut lengthwise into 1/2-inch slices (about 6 slices per eggplant)
1/4cup extra virgin olive oil
2 garlic cloves, minced
1tablespoon dried Italian herb mix
1teaspoon coarse salt
Freshly ground black pepper
8ounces sliced provolone cheese
1cup shredded parmesan or Asiago cheese
5cups favorite marinara sauce
8 fresh basil leaves, whole
Nonstick cooking spray


  1. Place eggplant slices on a large pan or platter, rub with olive oil, then garlic, Italian herbs, salt and pepper. Let stand 5 minutes.
  2. Preheat oven to 350F.
  3. Heat a large nonstick grill pan over medium-high heat. Spray pan with oil and sauté eggplant slices until lightly brown on both sides.
  4. Spoon 1/2 cup marinara into a 13 x 9-inch casserole dish. Top with about 6 eggplant slices, 6 cheese slices and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering, ending with sauce and Parmigiano Reggiano cheese.
  5. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes until surface is golden brown.

Nutritional Info *per serving

  • Calories 339
  • Fat 21g
  • Cholesterol 27mg
  • Sodium 1415mg
  • Carbohydrate 25.5g
  • Fiber 9.5g
  • Protein 14.5g