Craving the comforting richness of classic Eggplant Parmesan without the guilt? This Crispy Baked Eggplant Parmesan Delight delivers that beloved flavor while cutting the oil, calories, and excess carbs, making it perfect for health‑focused food lovers.
What sets this version apart is the double‑crust technique—first a light dusting of whole‑wheat panko, then a quick bake that locks in moisture and creates a satisfyingly crunchy exterior without deep‑frying.
Vegetarians, families with picky eaters, and anyone looking for a wholesome weeknight dinner will adore this dish. Serve it as a centerpiece for a casual dinner or as a hearty side at a gathering.
The process is straightforward: slice and salt the eggplant, coat it in a seasoned breadcrumb mixture, layer with a bright tomato‑basil sauce, sprinkle generous cheese, and finish with a short blast in a hot oven until golden.
Why You'll Love This Recipe
Light Yet Satisfying: Baking instead of frying gives you a crunchy crust with far fewer calories, so you can indulge without the post‑meal heaviness.
Whole‑Food Focus: Fresh eggplant, ripe tomatoes, and real cheeses provide protein, fiber, and antioxidants, turning a comfort food into a nutrient‑dense meal.
Easy Assembly: With just a few steps and minimal equipment, you can have a restaurant‑quality dish on the table in under an hour.
Versatile Presentation: Serve it solo, with a side of quinoa, or layered in a baked casserole—each option feels special.
Ingredients
A successful Parmesan delight starts with fresh, high‑quality components. The eggplant provides a tender, slightly sweet canvas, while the whole‑wheat panko and Parmesan create a golden, crunchy coating. A simple tomato‑basil sauce adds acidity and depth, and the blend of part‑skim mozzarella and Parmesan supplies meltiness without overwhelming fat.
Main Ingredients
- 2 large eggplants, sliced ½‑inch thick
- 1 cup whole‑wheat panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
Sauce & Cheese
- 2 cups crushed tomatoes (no‑salt)
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 1 cup part‑skim mozzarella, shredded
Seasonings
- 1 teaspoon Italian seasoning
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Recipe Summary
Prep25 minCook35 minTotal60 minServings4Category: Healthy RecipesCuisine: InternationalDifficulty: EasyCourse: MainQuick Tips
- Make ahead friendly
- Freezer safe 3 months
- Easily doubled
- Customizable
Ingredients
- 2 large eggplants, sliced ½‑inch thick
- 1 cup whole‑wheat panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
- 2 cups crushed tomatoes (no‑salt)
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- 1 cup part‑skim mozzarella, shredded
- 1 teaspoon Italian seasoning
Instructions
See instructions above in recipe
