Roasted Eggplant Parmesan

You probably think Eggplant Parmesan is totally off limits on a diet. After all, a plate of this deep-fried entree can easily top 1,000 calories and 40 grams fat. But you don’t have to say “so long” slim-style version is just 50 calories per slice.

  • Prep time
  • Total Time
This recipe makes 1 Serving
  • 1 eggplant, ends trimmed
  • Kosher salt, to taste
  • ground black pepper, to taste
  • 3/4 cup marinara sauce *
  • 3/4 cup part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • dried oregano, to taste
  • crushed red pepper flakes, to taste

Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.

Slice the eggplant into rounds (about 10 slices). 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 kosher salt and pepper (omit the salt if you have high blood pressure). 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 grated cheese, as well as oregano and crushed red pepper to taste. Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

*Note: For celiac disease, check marinara sauce label to ensure it’s gluten-free.