Eggplant Parmesan Bake
A lighter eggplant parm — oven-baked (not fried) eggplant slices layered with tomato sauce, parmesan and mozzarella.
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- Prep
- 15 min
- Cook
- 30 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Eggplant300 g
- Tomato sauce150 g
- Mozzarella50 g
- Parmesan20 g
- Olive oil15 g
- Garlic2 cloves · 6 g
Method
- 1
Heat the oven to 220 °C / 425 °F.
- 2
Brush the eggplant slices with olive oil, salt lightly, and roast 15 minutes until soft and golden.
- 3
Stir the minced garlic into the tomato sauce; season with oregano and a pinch of salt.
- 4
In a small baking dish, layer half the eggplant, half the sauce, half the mozzarella.
- 5
Repeat with the remaining eggplant, sauce and mozzarella; finish with the grated parmesan on top.
- 6
Bake 12–15 minutes until bubbling and the top is golden; rest 5 minutes before serving.