This healthier eggplant parmesan skillet bake is the ultimate comfort food. In this recipe, we bake the eggplant instead of frying it in oil, use part skim mozzarella, and homemade tomato sauce. It’s cheesy, warm, and so comforting.
When the mood strikes for something saucy and cheesy, I often turn to eggplant parmesan. It’s warm, comforting, and a total crowd pleaser.
Eggplant parm is usually a heavy dish. Typically, eggplant slices are breaded and fried in oil, then layered with lots of tomato sauce and cheese. My version is lighter and easier to make, but doesn’t sacrifice any flavor.
What’s in this eggplant parm recipe?
Here are the main ingredients you need to make this recipe:
Whole wheat breadcrumbs
Canned diced tomatoes
Simple swaps to make healthier eggplant parmesan
Use whole wheat breadcrumbs. Whole wheat breadcrumbs are more nutritious than white breadcrumbs. I promise you can’t tell the difference once the eggplant is smothered in sauce and cheese.
Bake eggplant slices instead of frying. Bake your breaded eggplant slices in the oven instead of deep frying them.
Use part skim mozzarella cheese. Part skim mozzarella cheese contains fewer calories and saturated fat than whole milk cheese, without compromising cheesy flavor.
How to make healthier eggplant parmesan
Prepare homemade tomato sauce on the stovetop. It’s incredibly easy, but you can also use premade sauce.
Slice eggplant and add breading. Bake in the oven until golden brown.
In a cast iron skillet, layer baked eggplant slices with sauce, cheese, and fresh basil. Repeat 2-3 times to form layers until you use all the eggplant. Bake skillet in the oven.
This healthier eggplant parmesan skillet bake is the ultimate comfort food. In this recipe, we bake the eggplant instead of frying it in oil, use part skim mozzarella and homemade tomato sauce. It’s cheesy, warm, and so comforting.
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
1 tbsp olive oil
1/2 of a white onion, diced
5 cloves garlic, minced
1 tsp Italian seasoning
2 28 oz cans diced tomatoes
1 tsp balsamic vinegar
1/3 cup fresh basil, chopped
2 small eggplants, sliced into 1/4 inch thick rounds
2 tbsp water
1 cup whole wheat breadcrumbs
1 tsp Italian seasoning
2 cups part skim shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup fresh basil, chopped
Heat oil over medium heat in a large saute pan. Add onion, cooking for 2-3 minutes until translucent.
Add garlic and Italian seasoning, plus a generous shake of salt and pepper. Cook for another 1-2 minutes until fragrant.
Add both cans of diced tomatoes and basil, stir and bring to a boil, then reduce to a simmer and cover. Keep sauce simmering while you prepare the eggplant, adding salt and pepper to taste.
Blend the sauce in a high powered blender if desired, for a smoother texture.
To make the eggplant
Preheat oven to 415F. Line 2 baking sheets with parchment paper.
Crack eggs into a bowl and add water, gently scramble with a fork.
Add breadcrumbs and Italian seasoning to a separate bowl, whisking together to combine.
Dip each slice of eggplant into the egg wash, then into the breadcrumbs to coat both sides.
Lay slices of eggplant onto prepared baking sheets.
Bake for 15 minutes, flip, then bake for another 15 minutes until eggplant is fork tender and golden brown.
In a large cast iron skillet, spread a thin layer of sauce on the bottom. Create one layer of eggplant, followed by another layer of sauce (1-2 cups), half of each cheese, and basil. Repeat to build another layer.
Bake for 15-20 minutes until cheese and sauce are bubbly.
If you don’t want to make your own sauce, you can use canned or jarred tomato sauce.
I used a 12 inch cast iron skillet. You could also use a casserole dish to make this eggplant parm.
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