I can’t stop making Eggplant Parmesan.

I’ve made it in the slow cooker and in the oven as roasted rounds (with chicken, too!). 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.

This recipe’s a hit!

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.

Jen
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There’s no need to peel the eggplant—the skin soaks up the sauce and adds extra flavor and nutrition, so enjoy it! And before roasting, be sure to score the eggplant flesh in a deep crisscross pattern so it cooks evenly in the oven (the smaller the crisscross squares, the better).

Pro tip: After drizzling olive oil over the top, give it an extra misting of olive oil spray to help it roast faster and soften by the 25-minute mark. Check at 20 minutes, and if the eggplant looks dry, give it another light misting and place back in the oven until its fork tender.

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

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Eggplant Parmesan Boats

This new rendition delivers everything you crave in the Italian classic—oh, and it’s fuss-free and low in carbs.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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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!

Notes

Eggplant skin
• There’s no need to peel the eggplant—the skin will soak up the sauce and add extra flavor and nutrition—so enjoy it!
• Be sure to score the eggplant flesh in a deep crisscross pattern so it roasts evenly in the oven (the smaller the crisscross squares, the better).
Misting the eggplant
After drizzling olive oil over the top, give it an extra misting of olive oil spray to help it roast faster and soften by the 25-minute mark. Check at 20 minutes, and if the eggplant looks dry, give it another light misting and place back in the oven until its fork tender.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 270Carbohydrates: 21gProtein: 12gTotal Fat: 16g— Unsaturated Fat: 11g— Saturated Fat: 5gCholesterol: 20mgSodium: 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!