Skinny Baked Eggplant Parmesan Recipe With Ricotta Is a Healthy Indulgence by Sarah Amona

Skinny Baked Eggplant Parmesan Recipe With Ricotta Is a Healthy Indulgence

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. It is absolutely delicious for a light, vegetarian dinner.

The skinny baked eggplant is made with an eggplant, part-skim ricotta cheese, 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! 

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

Cuisine: Italian 
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
Servings: 1 to 2


  • 1 eggplant, sliced thin 
  • 4 ounces part-skim ricotta cheese
  • 2 ounces reduced-fat mozzarella cheese
  • 1 can (14 ounces) 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.
  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. 

Note: If you prefer, don't blend the tomatoes and use them whole. 

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Elisa Schmitz
Oh my, this looks amazing. I find myself craving your clean-eating recipes, thank you!
Love skinny recipes like this.

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