RecipeEggplant Parmesan

Nutrition Facts
Amount per Serving
  • Calories: 260
  • Protein: 11 g
  • Total Fat: 16 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 21 g
  • Dietary Fiber: 8 g
  • Total Sugar: 11 g
    • Natural Sugar: 11 g
    • Added Sugar: 0 g
  • Sodium: 820 mg

I can’t stop making Eggplant Parmesan. I’ve made it in the slow cooker and in the oven as roasted rounds. I’ve created crispy Eggplant Parm Chips… even heavenly Eggplant Parm Fries. It’s fair to say that I’m crazyyy for this dish. This new rendition delivers everything you crave in the Italian classic—oh, and it’s fuss-free and low in carbs. I promise you won’t miss the breadcrumbs; the marinara sauce seeps into the crevices of the juicy and tender eggplant, and the melty mozzarella blankets the top for the ultimate slice-and-bite situation. It’s simply irresistible and makes a perfect dish any day of the week.

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • One eggplant, trimmed and sliced in half lengthwise
  • • 1 to 2 Tablespoons extra virgin olive oil
  • • ¾ to 1 teaspoon kosher salt
  • • ¾ tsp black pepper
  • • ½ cup marinara sauce
  • • ½ cup part-skim mozzarella cheese
  • • 2 Tablespoons grated parmesan cheese
  • • Crushed red pepper flakes, optional for heat

Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray.

Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepared baking sheet and drizzle olive oil evenly over the tops. Sprinkle on the salt and pepper. Roast in the oven for 20 to 25 minutes until the eggplant becomes fork tender and juicy (you should be able to squish the flesh with a fork; if it looks dry, spritz oil spray over the top and place back in oven for 5 more minutes or so).

Remove from oven, add sauce evenly over the tops, then sprinkle on the mozzarella cheese, parmesan and red pepper flakes, if adding. Place back in the oven on the top rack for about 5 more minutes or until the cheese is melted and bubbly, watching carefully to make sure the cheese doesn’t burn. Let slightly cool and enjoy!

Check out how easy this is to make:

Looking for more eggplant recipes? Make these Ratatouille Skewers and my No-Noodle Cheesy Spinach Lasagna!