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Freshly Bake Eggplant Parmesan just came out of the oven. There is a spoon holding up one piece.
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4.63 stars (24 reviews)

Lightened Up Eggplant Parmesan {Oven Baked}

This Lighter Oven Baked Eggplant Parmesan is made with 7 main ingredients, no frying. the perfect sides for a family dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: eggplant parmesan, gluten free recipe, Italian recipe, vegetarian dish
Servings: 4
Calories: 301kcal
Author: Shuang Shuang Liang

Equipment

  • 8-inch Square Baking Dish

Ingredients

  • 1 large eggplant * cut into thin rounds
  • 3/4 cup bread crumbs **
  • 1 large egg beaten
  • 3 tbsp olive oil
  • 3/4 cup finely grated parmesan cheese divided *
  • 1 cup shredded mozerella cheese *
  • 2 tbsp Italian Seasoning
  • Salt Pepper to Taste
  • 16 oz. Marinara Sauce
  • 1/4 cup Fresh basil Optional

Instructions

  • Preheat the oven to 400 degrees.
  • Slice eggplants into thin rounds
  • In a medium shallow dish, beat egg and olive oil together.
    A bowl of egg and olive oil
  • In a separate dish, whisk together breadcrumbs, half of the parmeseancheese Italian seasoning, salt, and pepper.
    A bowl of breadcrumbs seasoned with italian seasoning and salt pepper.
  • Dip eggplant rounds in the egg wash, then thoroughly coat them with the breadcrumb mix.
    A bowl of eggplants being dipped in breadcrumbs.
  • Place the eggplants on a parchment paper-lined baking sheet.
  • Bake for 20-25 minutes until slightly browned on the outside.
    Breadcrumbs coated eggplants ready to go into the oven.
  • Coat an 8 X 8 glass baking dish with cooking spray. Add a think layer of marinara sauce to the bottom. Then add a layer of the baked eggplant. Sprinkle with shredded mozerella cheese. Add a layer of red sauce, and half of the fresh basil (if desired). Then add another layer of eggplant, more sauce, and then sprinkle the remaining cheese and basil (if using) on top. Repeat until all the eggplants are layered.
  • Once finished layering, top with the rest of the red sauce, parmsean cheese and mozerella cheese.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and let cheese brown for 5 minutes at the end (optional)
  • Serve with more fresh basil.

Notes

  1. * Use more cheese to your taste.
  2. ** You can use Panko (Japanese breadcrumbs is one of my favorites), Italian Seasoned breadcrumbs (if using, omit the italian seasoning in the recipe), or use gluten-free rice breadcrumbs to suit dietary restrictions

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 30g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 71mg | Sodium: 493mg | Fiber: 8g | Sugar: 11g