Healthy Eggplant Parmesan
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
This healthy eggplant parmesan is just as good if not better than the regular caloric glob.
  • 1 large eggplant, sliced into ¼ inch thick slices
  • 1 ½ cups canned tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ cup shredded cheese (see note below)
  • salt and pepper, to taste
  1. Preheat broiler. Line an 8x8 baking dish with foil and set aside.
  2. Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
  3. Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: ½ cup sauce, ½ the eggplant slices, ½ cup sauce, ¼ cup cheese, ½ the eggplant, ½ cup sauce, and ¼ cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.
Use any kind of shredded cheese you like. I used reduced fat Beemster. To keep this recipe vegan, use vegan cheese. To keep this recipe low sodium, omit salt.
Recipe by Honest Cooking at