Eggplant Parmesan
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.
Looking for more eggplant recipes? Make these Ratatouille Skewers and my No-Noodle Cheesy Spinach Lasagna!
Eggplant Parmesan
This new rendition delivers everything you crave in the Italian classic—oh, and it’s fuss-free and low in carbs.
Ingredients
- 1 eggplant, trimmed and sliced in half lengthwise
- 1 to 2 tablespoons extra virgin olive oil
- ¾ to 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- ½ cup marinara sauce
- ½ cup part-skim mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Crushed red pepper flakes, optional for heat
Instructions
- 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!
Nutrition Information per serving
Calories: 260Carbohydrates: 21gProtein: 11gTotal Fat: 16g— Unsaturated Fat: 11g— Saturated Fat: 5gCholesterol: 15mgSodium: 820mgFiber: 8gTotal Sugar: 11g— Natural Sugar: 11g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
This looks Devine. I love eggplant Parmesan. Going to make this week!!!
Hi Claudia. Please come back and let us know what you thought of it once you’ve had a chance to try it. We’d love to hear your feedback!
—Team Joy
What a simply, delicious and satisfying dish! Thank you, Joy!
Hi Linda! Thank YOU for your trying it out and for sharing your comment. So happy you enjoyed it 🙂
—Team Joy
Amazing!!!! We just devoured this! I can’t wait to make it for family & friends!! Thank you Joy ❤️❤️❤️
Hi Bennie. Yay! So glad you loved it…and hopefully your friends and family will feel the same 🙂
—Team Joy
I made the eggplant for dinner this evening. It was a hit , especially with my husband who usually likes meat with every meal . He said it was very good . So I will be making it again . Maybe next time I will do thick slices .
Thanks Joy
Hi Teresa. So thrilled to hear both you and your husband loved the recipe…and that you’ll be making it again!
—Team Joy
this recipe was easy, healthy and delicious. I will make it again for sure.
Hi Rita Jean. So happy to hear you liked it and will be making it again! Feel free to check out Joy’s other Eggplant Parm spins: Eggplant Parm Rounds, Eggplant Parm Fries, Eggplant Parm Chips and Slow Cooker Eggplant Parm.
—Team Joy
I absolutely loved this recipe! I seem to rarely cook with eggplant, and only really have it at my Italian girlfriend‘s house or in a restaurant. That is going to change… I will make it again and again!! ❤️
Hi Susan. And we absolutely to love to hear when people open their heart to a new veggie 🙂 So glad you have a new favorite recipe. This happens to be one of ours as well!
—Team Joy
Thanks
Hi Harold. You’re so welcome. Hope you enjoyed it!
—Team Joy
Loved it!
Hi Craig. So glad you enjoyed the recipe! Joy has a few other fun Eggplant Parm spins, if you want to give them a try: Eggplant Parm Rounds, Eggplant Parm Fries, Eggplant Parm Chips and Slow Cooker Eggplant Parm. Please let us know if you decide to give any of these a shot.
—Team Joy
Fantastic Joy!
Hi Adrienne. Thanks so much! 🙂
—Team Joy
It was great. My husband and I loved it. So easy.
Hi Jean. So glad both you and your husband enjoyed it!
—Team Joy
I love this recipe! It’s delicious and easy to make. Eggplant Parmesan is my favorite Italian dish and I’m happy I can enjoy a healthy version of it without skimping on quality and taste! Thank you Joy!
Thank you so much, Carrie! We’re all about healthier twists on classic recipes without sacrificing flavor and deliciousness. Thrilled you love this recipe as much as we do! ❤️
— Team Joy
My husband and I loved it. It was perfect a weeknight dinner. Super easy and tasty. We actually made it with a meat sauce to add protein to the meal. We will definitely be making it again. Thank you Joy!
Thank you so much for sharing, Eva! We’re delighted to hear that you and your husband loved the recipe (it’s one of our favorites too!). ❤️
— Team Joy
Love this recipe. Fast, no frying and super delicious
Hi Diane. We’re so happy to hear you enjoyed this recipe!
—Team Joy
Oh my Gosh, my new favorite Eggplant Parm. Grew up in an Italian household. We always floured, egged, and fried it first. This is genius. I added a sprinkle of granulated garlic and whole milk mozzarella otherwise made it exactly as per the recipe.
Thank you, thank you
Jen
Hi Jen. This is a huge endorsement coming from you…thanks so much! Love your tweaks, too—sounds delish. So glad you’ve found a spin you love.
—Team Joy