Light Eggplant Parmesan Bake

Craving chicken parmesan but looking for a healthier option? Look no further. We’ve got you covered.




Category: Main Course



1 Oakdell Cage Free Egg
1 large eggplant, sliced into 1/4 inch slices
1 (8 oz) package sliced mushrooms
1 tsp salt
1 (15 oz) container part-skim ricotta
1/4 cup fresh parsley, chopped
1/3 cup parmesan cheese
2 1/2 cups part-skim milk
1 (24 oz) jar marinara sauce

Light Eggplant Parmesan Bake Directions

  1. Preheat oven to 450 degrees. Spray one sheet pan with nonstick cooking spray.
  2. Place eggplant and mushroom slices on prepared pan, sprinkle with salt and bake for 20 minutes.
  3. Meanwhile, in a medium bowl combine ricotta, parsley, parmesan, and egg.
  4. Turn oven heat to 400 degrees. In a 9x13 pan place ½ cup sauce in the bottom, top with a 1/2 of veggies, 1/2 ricotta mixture, 1/2 of mozzarella, and 1/2 of the remaining marinara. Repeat. Cover with foil. Bake 40 minutes. Remove foil and bake 10 more minutes. Let sit for 10 minutes before cutting.

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