Light Eggplant Parmesan
Roasted (not fried) eggplant layered with tomato and mozzarella. All the comfort, far fewer carbs.
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Join HomecookedIngredients
- 800 g Eggplant
- 400 g Canned tomatoes
- 150 g Mozzarella
- 40 g Parmigiano-Reggiano
- 3 cloves Garlic
- 8 Basil
- 3 tbsp Extra-virgin olive oil
- ½ tsp Salt
Method
- Heat the oven to 220C (425F). Slice the eggplant into rounds, brush with oil, and roast until soft and golden, 20 minutes.
- Simmer the tomatoes with the sliced garlic and salt until saucy, 8 minutes, then tear in half the basil.
- Layer the eggplant, sauce, torn mozzarella, and parmesan in a dish, finishing with cheese.
- Bake until bubbling and golden, 15 minutes.
- Rest 5 minutes, tear over the rest of the basil, and serve.
About Light Eggplant Parmesan
Light Eggplant Parmesan is an Italian lunch or dinner that comes together in about 45 minutes and serves 4.
Light Eggplant Parmesan: frequently asked questions
Is Light Eggplant Parmesan gluten-free?
Based on its ingredients, Light Eggplant Parmesan has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Light Eggplant Parmesan dairy-free?
Not as written — it uses Mozzarella, Parmigiano-Reggiano. Swapping those for a plant-based alternative makes it dairy-free.
How long does Light Eggplant Parmesan take to make?
About 45 minutes start to finish, but only around 19 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Light Eggplant Parmesan make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.