Traditional Eggplant Parmigiana (18g Protein)

Published: 8/6/2026

A no-mercy Italian vegetable classic adapted for a lean lifestyle. This recipe maintains bold, authentic flavors while using a Light & Lean baking method to align with low-calorie fitness goals.

Ingredients (6 servings)

• 2 large eggplants, sliced 1/2 inch (12 mm) thick
• 2 cups (480 ml) marinara sauce
• 1.5 cups (170 g) low-fat mozzarella, shredded
• 1/2 cup (50 g) Parmesan cheese, grated
• 2 tbsp (30 ml) olive oil, for brushing

Instructions

1. Prep Eggplant: Brush the slices lightly with olive oil and bake at 425°F (220°C) for 15 minutes per side until golden.
2. Layer: In a baking dish, layer the sauce, baked eggplant, and cheeses.
3. Bake: Return to the oven at 375°F (190°C) for 25 minutes.

Doneness Visual Cues

• Internal Temperature: For proper structural breakdown, the center should reach approximately 190°F (88°C).
• Visual Cue: The cheese must be bubbling and deeply golden brown across the surface, with the sauce at the edges appearing thickened and dark red.

See Also

• Hearty Vegetable Lasagna
• Easy Baked Feta Pasta
• Easy Baked Chicken Parmesan

Categories: mains, healthy