Healthy Eggplant Parmesan
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Unrated
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Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
274 kcal
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Course
Main Course
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Cuisine
Italian
Healthy Eggplant Parmesan
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A healthier version of an Italian comfort classic, your entire family will love this flavor-packed Baked Eggplant Parmesan with Crispy Panko Topping.
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Ingredients
- 2 large eggplant sliced 1/2 thick
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- black pepper
- 1 onion diced, medium
- 3 cloves garlic (grated)
- 2 teaspoons oregano divided, dried
- 1 teaspoon garlic powder
- ½ teaspoon chili flakes divided
- 32 ounce whole peeled tomatoes canned
- 14 ounce tomato sauce low sodium, canned
- ½ cup red wine
- 6 lices provolone cheese or equivelent, BelGioioso brand, sliced mild
- 1 cup panko bread crumbs
- 3 ounces Parmesan Cheese grated, BelGioioso American Grana®
Instructions
- Pre-heat oven to 475 degrees. Arrange eggplant slices in a single layer amongst two foil-lined baking sheets sprayed with cooking spray.
- Brush the top of each eggplant round with 2 tablespoons of the olive oil and sprinkle with kosher salt and black pepper. Bake eggplant until golden brown, 15-20 minutes. Remove eggplant from the oven and reduce heat to 350 degrees.
- While eggplant is baking, heat remaining tablespoon of olive oil in a medium sauce pan over medium heat. Add diced onion to the pan along with a small pinch of kosher salt. Stirring frequently, cook onions until they become translucent, 4-5 minutes.
- Grate garlic directly over pan and add 1/4 teaspoon of the chili flakes. Stir in tomato sauce, whole peeled tomatoes and 1 teaspoon of the oregano. Use scissors or a potato masher to gently break down the whole peeled tomatoes. Add red wine then bring to a boil before reducing heat to low on simmer. Check for seasoning and add salt or pepper to taste; set aside.
- To begin assembling the eggplant parm, ladle 1 cup of the tomato sauce and spread across the bottom of a 9 x 13 inch baking pan. Place one layer of eggplant on top of the sauce, overlapping each slice a little.
- Pour another cup or so of the tomato sauce on top of the eggplant and continue until you’ve used all of the eggplant, ending with sauce on top.
- Top the last layer of sauce with 6 slices BelGioioso Sliced Mild Provolone overlapping one another to cover the entire pan.
- In a small bowl, mix together panko bread crumbs, BelGioioso American Grana® and the remaining spices: 1 teaspoon oregano, 1 teaspoon garlic powder, 1/4 teaspoon chili flakes and 1/4 teaspoon salt.
- Sprinkle the panko/cheese mixture in an even layer on top of the provolone.
- Bake at 350 degrees until dish is gently bubbling and the cheese/panko topping is golden brown: 35-40 minutes.
- Let pan rest 5-10 minutes before slicing to allow ingredients to settle. Serve over pasta or with crusty bread.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
19.6g
(7%)
Protein
12g
(24%)
Fat
15.7g
(24%)
Saturated Fat
5.8g
(29%)
Polyunsaturated Fat
9.9g
(58%)
Cholesterol
28mg
(9%)
Sodium
860mg
(36%)
Fiber
4.6g
(18%)
Sugar
8.1g
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 19.6g | 7% |
| Protein | 12g | 24% |
| Fat | 15.7g | 24% |
| Saturated Fat | 5.8g | 29% |
| Polyunsaturated Fat | 9.9g | 58% |
| Cholesterol | 28mg | 9% |
| Sodium | 860mg | 36% |
| Fiber | 4.6g | 18% |
| Sugar | 8.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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