Skinny Eggplant Parmigiana

Skinny Eggplant Parmigiana

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This recipe was sent to us last week by a reader named Julie from New York who said we just had to try this method as a meatless Monday post.   We have tried baking breaded eggplant in the past, but it usually involved a lot of olive oil, regardless of whether it is baked or fried.  This method, can use as little as no oil whatsoever.   I did brush a bit on just because I couldn’t help myself, but generally, this recipe reduced the amount of oil significantly.  And for those of you really into cutting calories, the amount of cheese for the top can be reduced to your liking. You know, if you’re into that sort of thing.


So for all of you with your diets and resolutions waning quickly, have no fear, skinny eggplant parmigiana is here to save the day.


Skinny Eggplant Parmigiana


  • 2 tablespoons olive oil (optional)
  • 2 large eggplant, about 2 pounds
  • 4 eggs, lightly beaten
  • 1-2 cups seasoned Italian breadcrumbs, for breading eggplant
  • 1/4 + 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and pepper
  • 2 cups your favorite tomato sauce
  • 1 cup fresh ricotta
  • Sliced fresh mozzarella, for top
  • A handful of basil and parsley, chopped for garnish
Preheat the oven to 450 degrees F.Line baking sheets with parchment paper and drizzle a small amount of oil over parchment.
partially peel eggplant, if desired.  Set up your breading station:  Place 3 cracked eggs in one container, reserving the other for the ricotta mixture.  Combine breadcrumbs and 1/4 cup parmigiano reggiano in another container.  Slice each eggplant into 1/2 an inch thick slices. Lightly season the sliced eggplant with salt and pepper, dip into the egg mixture and then coat with the breadcrumb mixture.  Place the sliced eggplant on the prepared sheet. Bake the eggplant at 450 degrees F until the slices begin turning golden brown.  Remove baked eggplant from the oven.  Place cooked eggplant on a plate to cool.
Mix together the reserved egg and the ricotta.
Bring oven temperature down to 350 degrees F.
In an 8 by 12-inch baking pan, spoon tomato sauce over the bottom in a thin layer.  Place eggplant over tomato sauce.  Spoon ricotta mixture over the eggplant layer and top with another layer of eggplant.  Top that with an extra layer of sauce and continue to layer this way until you reach the top of the dish.   Place remaining parmigiano-reggiano and sliced fresh mozzarella over the top of the layers and place on a baking pan (to prevent spill over from hitting the bottom of your oven just in case) in oven to cook until hot, golden and bubbling, about 20 minutes. Top with fresh basil and parsley.

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