Craving the rich, hearty flavors of traditional Eggplant Parmesan without the extra calories from frying? This baked version is your perfect solution! By baking the eggplant with a crispy bread crumb crust and layering it with authentic D.O.P.-certified San Marzano tomatoes, Parmesan, and mozzarella cheese, you’ll enjoy all the indulgence with far less fat. The fresh tomato flavor shines in every bite, and trust us—you won’t miss the frying! Whether for a family dinner or meal prepping, this dish is as versatile as it is delicious.
Ingredients for Light Baked Eggplant Parmesan
- 1 can (28 oz / 800 g) San Marzano tomatoes
- 1/8 cup (30 ml) olive oil
- 1 tablespoon (15 g) dried oregano
- Salt to taste
- Seasoned bread crumbs
- 3 eggs
- 1/8–1/4 cup (30–60 ml) water
- 5 pounds (2.3 kg) eggplant
- Nonstick cooking spray
- Grated Parmesan cheese
- Shredded mozzarella cheese
Step-by-Step Instructions for Light Baked Eggplant Parmesan
Step 1: Prepare the Tomato Sauce
In a large mixing bowl, combine the San Marzano tomatoes, olive oil, oregano, and a pinch of salt. If the tomatoes are whole or chopped, use a blender or food processor to create a smooth sauce. This uncooked sauce will provide a fresh, vibrant tomato flavor. Set it aside.
Step 2: Set Up the Breading Station
Preheat your oven to 450°F (230°C). Fill one shallow dish with seasoned bread crumbs. In another dish, whisk together the eggs and water until fully blended.
Step 3: Slice the Eggplant
Prepare the eggplant by slicing it into sections. If using Japanese eggplant, there’s no need to peel, as the skin adds flavor. For Italian-style eggplant, peeling may be preferred due to its thicker skin. Slice the eggplant into 4-inch (10 cm) sections.
Step 4: Create Eggplant Slices
Turn each section on its side so the rounded part is down. Cut into 1/2-inch (1.25 cm) slices, creating rectangular pieces rather than rounds. This shape is easier to layer in the dish.
Step 5: Prepare Baking Sheets
Spray two cookie sheets with nonstick cooking spray.
Step 6: Bread the Eggplant
Dip each eggplant slice into the egg mixture, ensuring it’s fully coated.
Step 7: Coat with Bread Crumbs
Next, press the egg-dipped slice into the seasoned bread crumbs. Shake off any excess before placing it on the baking sheet.
Step 8: Arrange and Spray
Fill the baking sheets with the coated eggplant slices. Lightly spray the tops with cooking spray to ensure even crisping in the oven.
Step 9: Bake the Eggplant
Place the baking sheets in the oven and bake for about 10 minutes. Rotate the sheets halfway through, switching the bottom rack to the top and vice versa.
Step 10: Assemble the Casserole
Spread a light layer of the tomato sauce on the bottom of a 13×9-inch (33×23 cm) glass baking dish.
Step 11: Add Eggplant Layers
Lay the baked eggplant slices over the tomato sauce in a single layer.
Step 12: Add Cheese
Sprinkle Parmesan cheese and shredded mozzarella over the eggplant. Add a small pinch of salt if desired.
Step 13: Repeat the Layers
Start again with a layer of tomato sauce, alternating the direction of the eggplant slices as you layer. Continue layering until all the eggplant is used.
Step 14: Finish with Sauce and Cheese
Top the final layer with the remaining tomato sauce and a generous sprinkle of Parmesan and mozzarella cheese.
Step 15: Bake Until Golden
Bake the assembled dish in the oven for 15–20 minutes, or until the cheese is melted and golden brown.
Step 16: Serve and Store
Let the casserole cool slightly before serving. For leftovers, portion into single servings and store in freezer bags for quick, reheatable meals.
With its fresh tomato flavor, cheesy layers, and golden-baked crust, this lighter take on Eggplant Parmesan is a crowd-pleaser. By baking instead of frying, you cut down on fat without sacrificing taste. Perfect as a comforting main course or a meal-prep favorite, this recipe is sure to be a staple in your kitchen. Try it once, and you’ll be going back for seconds—or thirds!
