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Healthy eggplant Parmesan baked with roasted eggplant, tomato sauce, mozzarella, and Parmesan

Healthy Eggplant Parmesan (Baked & Lighter)

This healthy eggplant Parmesan swaps frying for roasting, so you get tender eggplant, concentrated tomato sauce and melted cheese without a pool of oil at the bottom of the dish.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

Eggplant
2½ lb Italian or globe eggplant, sliced about ½ inch thick
1½ tsp kosher salt, plus more as needed
2 tbsp extra-virgin olive oil, divided
Tomato Sauce
28 oz crushed or passata-style tomatoes
½ medium yellow onion, finely diced
2 garlic cloves, minced
1 tbsp extra-virgin olive oil
½ tsp kosher salt or to taste
¼ tsp black pepper
½ tsp dried oregano (optional)
¼ cup fresh basil leaves, torn
Cheese
8 oz fresh mozzarella or fiordilatte, drained very well and thinly sliced
½ cup finely grated Parmesan or Parmigiano Reggiano
¼ cup fresh basil leaves, for layering
Optional Crisp Topping
¼ cup panko
2 tbsp finely grated Parmesan
1 tsp olive oil

Method
 

Salt and dry the eggplant. Slice the eggplant evenly. Arrange in a single layer, lightly salt, and let stand 30-45 minutes. Pat thoroughly dry.
    Prepare the tomato sauce. Cook the onion and garlic gently in olive oil, add tomatoes and seasoning, then simmer until noticeably thickened and concentrated.
      Heat the oven to approximately 425°F for roasting the eggplant.
        Roast the eggplant. Arrange the dried slices on baking sheets, brush lightly with the measured olive oil and roast until fully tender and lightly browned, turning as needed.
          Lower the oven temperature and assemble. Spread a thin layer of tomato sauce in the baking dish, followed by roasted eggplant, mozzarella, Parmesan and basil. Repeat the layers without flooding them with sauce.
            Finish the top with sauce, mozzarella, Parmesan and the optional panko-Parmesan topping if using.
              Bake until bubbling and heated through, then finish uncovered until the top is browned.
                Rest the casserole before cutting - this step matters for clean portions.
                  Serve warm, finished with fresh basil.

                    Notes

                    • Best eggplant: firm, unblemished, with a relatively even diameter.
                    • Moisture control: drain/dry mozzarella well and reduce the tomato sauce fully.
                    • Breadcrumb-free: the default version omits breadcrumbs entirely.
                    • Cheese substitution: low-moisture mozzarella gives a drier result than very wet fresh mozzarella.
                    • Make-ahead: the sauce and roasted eggplant can both be prepared in advance.
                    • Resting: let the casserole settle before slicing.
                    • Timing: total time includes passive salting and resting, not just active cooking.