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Skinny Eggplant Parmesan

Wife with the Knife
This Baked Skinny Eggplant Parmesan is a fresh take on a classic favourite. Tender Japanese eggplants are transformed into a creamy, flavour-packed base, topped with marinara, a golden breadcrumb-Parmesan crust, and gooey mozzarella. The natural sweetness of the eggplant pairs beautifully with the savoury elements, creating a perfects ide dish or vegetarian main course. Serve this dish with a side of crusty bread or a crisp green salad for a satisfying meal. It’s easy to prepare yet impressive enough for dinner parties!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course, starter
Cuisine Italian
Servings 4

Ingredients
  

  • 4 Japanese eggplants halved lengthwise
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 cup marinara sauce homemade or jarred
  • 1½ cup Italian breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • ⅓ cup fresh basil chopped & divided
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon red pepper flakes optional

Instructions
 

  • Preheat the oven to 400°F.
  • Arrange the eggplant halves, cut-side up, on a rimmed baking sheet.
  • Score the flesh with a knife, being careful not to cut all the way through.
  • Sprinkle with salt and let rest for 20 minutes.
  • Spoon marinara sauce evenly over the eggplant halves.
  • In a small bowl, mix breadcrumbs, Parmesan, 2 tablespoons olive oil, and half of the basil.
  • Top the eggplant with the breadcrumb mixture and mozzarella.
  • Bake for 20 minutes, until golden brown and bubbly.
  • Finish with a sprinkle of the remaining basil and red pepper flakes.
  • Serve and enjoy!

Notes

  • Make Ahead: Assemble up to step 7, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
  • Serving Suggestion: Pair with pasta, a crisp salad, or garlic bread for a complete meal.
  • Choosing Eggplants: Japanese eggplants are ideal for their sweeter taste and creamier texture. If you use larger globe eggplants, adjust cooking time as they take longer to soften.
  • Salt Sweating: Letting the salted eggplants rest draws out moisture and reduces any bitterness. Rinse lightly and pat dry if desired before adding marinara.
  • Breadcrumbs: For extra crunch, use panko instead of traditional Italian breadcrumbs. *Use gluten-free breadcrumbs for a gluten-free version.
  • Cheese Variations: Swap mozzarella for provolone or fontina for a richer flavour.
 
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Keyword Baked Eggplant Parmesan, Easy Eggplant Dish, Easy Recipes, healthy recipes, Italian Recipes, Japanese Eggplant, Marinara sauce, Mozzarella, Parmesan, vegetarian recipes