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–+ servings
Melany

Healthy Baked Eggplant Parmesan

Savor the wholesome flavors of Healthy Baked Eggplant Parmesan, a lighter twist on the classic comfort dish. Roasted eggplant, sautéed veggies, rich marinara, and gooey cheese come together in a perfectly baked casserole that’s both nutritious and irresistible.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For Baked Eggplant:
  • 1 large eggplant sliced 1/4 inch thick
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves smashed
  • 1 tsp oregano
For Sautéed Veggies:
  • 1 tbsp olive oil
  • 3 garlic cloves 2 reserved from earlier, smashed
  • 1/2 red bell pepper cut into 1-inch cubes
  • 1/2 green bell pepper cut into 1-inch cubes
  • 1 medium onion cut into 1-inch cubes
  • Salt and black pepper to taste
  • 1 tsp crushed red pepper
  • 1 1/2 tsp Italian seasoning
For Assembling:
  • 3 cups marinara sauce
  • Prepared roasted eggplant
  • Prepared sautéed veggies
  • 8 oz mozzarella cheese shredded
  • 1/4 cup Parmesan cheese
  • 5 tbsp breadcrumbs divided
For Garnish:
  • Fresh basil or parsley chopped

Method
 

Prepare the Eggplant:
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Lay out eggplant slices in a single layer.
  3. Mix olive oil, smashed garlic, and oregano in a small bowl. Brush the mixture onto both sides of the eggplant slices.
  4. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. Sauté the Vegetables:
  1. Heat olive oil in a skillet over medium heat.
  2. Add the reserved garlic and cook for 1 minute until fragrant.
  3. Toss in bell peppers, onion, salt, and black pepper. Stir well.
  4. Sprinkle crushed red pepper and Italian seasoning. Cook for 6-8 minutes until tender and slightly caramelized.
3. Assemble the Eggplant Parmesan:
  1. Preheat oven to 400°F (200°C).
  2. Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish.
  3. Layer half the roasted eggplant slices over the sauce.
  4. Top with half the sautéed veggies, followed by a sprinkle of breadcrumbs and half the mozzarella cheese.
  5. Repeat layers: marinara, eggplant, veggies, breadcrumbs, and mozzarella.
  6. Finish with remaining breadcrumbs and Parmesan cheese.
4. Bake the Dish:
  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
5. Garnish and Serve:
  1. Let the dish rest for 5 minutes before serving.
  2. Sprinkle with fresh basil or parsley and serve warm with a salad or crusty bread.

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