RecipeEggplant Parmesan Rounds

Nutrition Facts
Amount per Serving
  • Calories: 190
  • Protein: 13 g
  • Total Fat: 8 g
    • Saturated Fat: 4.5 g
    • Unsaturated Fat: 3.5
  • Cholesterol: 23 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 6.5g
  • Total Sugar: 9 g
    • Natural Sugar: 9 g
    • Added Sugar: 0 g
  • Sodium: 470 mg
Take Note

Contains Dairy

Delicious and cheesy, this dish is a game changer. It’s as indulgent as the classic but light in calories so you can enjoy it anytime a craving strikes. Go ahead and whip up a batch for dinner—or for an upcoming party appetizer—and I guarantee you will make it again and again.

  • Prep time
  • Total Time
This recipe makes 3 servings
  • • 1 large eggplant, ends trimmed
  • • Kosher salt to taste
  • • Ground black pepper to taste
  • • ¾ cup marinara sauce, store-bought or homemade
  • • ¾ cup part-skim mozzarella cheese
  • • ¼ cup grated Parmesan
  • • Dried oregano to taste
  • • Red pepper flakes to taste

Preheat the oven to 400°. Liberally coat a baking sheet with nonstick oil spray and set aside.

Cut off and discard both ends of the eggplant and then slice the eggplant into rounds. Arrange the eggplant slices in a single layer on the baking sheet.

Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with salt and pepper. Bake for 20 minutes, or until eggplant is soft and golden brown.

Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Sprinkle the slices with the Parmesan cheese, oregano and red pepper flakes. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Try my Penne all Hummus.