Skinny Baked Eggplant Parmesan Recipe Is a Healthy High-Protein Indulgence (6 Ingredients) by Sarah Amona

Who says eggplant parmesan has to be heavy and full of calories? This easy eggplant parmesan recipe with ricotta is lighter and has less fat. The easy eggplant recipe is absolutely delicious for a light vegetarian dinner.

The skinny high-protein and high-fiber baked eggplant is made with an eggplant (read about the health benefits of eggplant), part-skim ricotta cheese (ricotta cheese has health benefits), reduced-fat mozzarella cheese, a can of Italian diced tomatoes, grated Parmesan cheese and a little dried Italian seasoning.

The eggplant are sliced thin and baked until soft. The can of tomatoes is blended in the blender until smooth (you could keep the tomatoes whole and chunky). The dish is layered with the eggplant, ricotta, blended tomatoes, mozzarella, Parmesan and Italian seasoning, then baked until hot and bubbly. Delicious!

Variation: Add some fresh sliced tomatoes between the layers.

Photo credit: all photos under license from BigStock

Serve this healthy gluten-free baked eggplant recipe with a salad. What more do you need?

Cuisine: Italian 
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 1 to 2

Ingredients

• 1 eggplant, sliced thin 
• 4 ounces part-skim ricotta cheese
• 2 ounces reduced-fat mozzarella cheese
• 14 ounces (1 can) Italian diced tomatoes, blended in a blender (you will use 1/2 cup for this recipe)
• 1 1/2 tablespoons Parmesan cheese
• 1/2 teaspoon Italian seasoning

Here's how to make it: 

1. Place sliced eggplant on baking sheet sprayed with cooking spray. Bake until softened, about 20 minutes.
2. Place half the eggplant in a small baking dish sprayed with cooking spray. Top with 4 ounces of ricotta cheese, 1/4 cup of the tomatoes that have been blended, 1 ounce of reduced-fat mozzarella, 1 tablespoon of Parmesan cheese and 1/4 teaspoon of Italian seasonings. (If you prefer, don't blend the tomatoes and use them whole.)
3. Add the rest of the eggplant on top of that and top with the other 1/4 cup of blended tomatoes, the other 1 ounce of reduced-fat mozzarella, 1/2 tablespoon of Parmesan cheese and 1/4 teaspoon of Italian seasonings.
4. Bake in preheated 350-degree oven for about 40 minutes, or until the cheese is lightly browned and melted. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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