Back to Lighter Eggplant Parmesan All Reviews for Lighter Eggplant Parmesan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 med104257_1208_eggplant.jpg
Ingredients Ingredient Checklist 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise 1 tablespoon olive oil Coarse salt and ground pepper 1 cup fat-free (skim) milk 3 tablespoons all-purpose flour 2 garlic cloves, minced 1 cup homemade or best-quality store-bought marinara sauce 1/2 cup grated part-skim mozzarella 1/3 cup grated Parmesan
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4 med104257_1208_eggplant.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
med104257_1208_eggplant.jpg
med104257_1208_eggplant.jpg
Ingredients
Ingredients
- 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise 1 tablespoon olive oil Coarse salt and ground pepper 1 cup fat-free (skim) milk 3 tablespoons all-purpose flour 2 garlic cloves, minced 1 cup homemade or best-quality store-bought marinara sauce 1/2 cup grated part-skim mozzarella 1/3 cup grated Parmesan
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
Reviews (41)
Add Rating & Review 508 Ratings 5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
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Reviews (41)
Add Rating & Review 508 Ratings 5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
Add Rating & Review
508 Ratings 5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
508 Ratings 5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
508 Ratings 5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
5 star values: 76 4 star values: 115 3 star values: 174 2 star values: 109 1 star values: 34
Martha Stewart Member Rating: 5.0 stars 05/08/2020 Delicious and so healthy, low in calories, and easy! Martha Stewart Member Rating: 5.0 stars 03/06/2020 Love it!! So easy to make and so tasty. I added giant sliced portabello mushrooms. Delicious! Martha Stewart Member Rating: 5 stars 03/18/2019 I have to make this it sounds yummy. Thanks Martha Stewart Member Rating: 5 stars 10/12/2018 Very easy and a much healthier but still tasty alternative to frying the eggplant. Martha Stewart Member Rating: 5 stars 04/30/2018 Great for healthy conscious eggplant lovers, low fat mozzarella (one of the few cheeses most doctors let you eat),tomates,olive oil,skim milk, garlic. What could be better for you? Just put fresh basil leaves between the layers. Martha Stewart Member Rating: Unrated 05/28/2017 This looks like a good recipe and I can't wait to try it. It would be helpful if the video demonstrating the process had sound. The weird thing is, the advertisement before the cooking demonstration has sound and then the cooking video doesn't. Martha Stewart Member Rating: 5 stars 02/16/2017 Loved this dish. I increased marinara in pink sauce to about 3/4 cup and also used more in layers, using a total of about 24 ounces. I aadded two layers of sauted spinach between eggplant and sauces. Martha Stewart Member Rating: Unrated 04/21/2016 Actually not suitable for "real vegetarian" because of the Parmesan (Rennet), but I think if you substitute it, its as good as this one. I find it a pity no one cares about how cheese is made or what is in it. But I´m very happy that we have so much product to substitute some ingredients! Martha Stewart Member Rating: 4 stars 03/09/2015 Very good, but it needs twice the marinara sauce (2 cups total). Martha Stewart Member Rating: Unrated 10/13/2013 Give yourself time to cook this dish... But once done, you'll love it! I serve it over bucatini pasta - absolutely delicious! It tastes just wonderful. Martha Stewart Member Rating: Unrated 02/12/2013 I substituted mozzarella almond cheese, and it turned out well. Martha Stewart Member Rating: Unrated 08/29/2012 I caught part of this on the Today Show for the Labor Day segment. I am developing a craving for eggplant but fried eggplant is too heavy unless I drive a bulldozer over it with paper towels.I will use real mozzarella but bake it. Counting calories is so 80's. I used to miss out on truly great flavor by undermining recipes. Martha Stewart Member Rating: Unrated 02/10/2012 This is delicious, have made it many times. packergal, this is lighter than breaded and fried eggplant parm with full fat mozzarella. Martha Stewart Member Rating: Unrated 01/30/2012 Tried Yesterday and was delicious!! Martha Stewart Member Rating: Unrated 08/26/2011 As per usual, no food values are given and this makes this lighter than what? Martha Stewart Member Rating: Unrated 08/19/2011 Salad eggplant Martha Stewart Member Rating: Unrated 08/09/2011 This meal is devine! Flavors are light and delictable and it is very easy to prepare. Martha Stewart Member Rating: Unrated 05/05/2011 Are there no meatless recipes on this site that don't have a bunch of cheese in them? Martha Stewart Member Rating: Unrated 04/07/2011 Definitely need larger eggplants to fill that sized dish. I ran out of marinara, but I just used pink sauce & the cheese to top. I had some beet greens I wanted to use up, so I sauteed them in a tiny bit of olive oil with some Italian spices and then layered them between the eggplant. Delicious! Serve with a salad and some whole grain pasta for a great, filling meal! Martha Stewart Member Rating: Unrated 04/01/2011 Love this recipe , BUT... The measurements are off, way off. I had to double the sauce in order to get all the eggplant covered. I also added the ricotta cheese, lo skim, to this recipe in between the layers. This not only enhanced the flavor ,but also stretched the recipe to fill a 9x13 pan. I used 3 nice sized eggplants , just a little over 2 pounds and it did not fill the 9x13 pan. Taste fantastic but you will have to make adjustments.... Martha Stewart Member Rating: Unrated 03/20/2011 YUMMY :) I used whole wheat flour and it was great, definitley doesn't taste light. Will be sure to make this again. Martha Stewart Member Rating: Unrated 03/15/2011 Why is it necessary to pre cook the eggplant? Martha Stewart Member Rating: Unrated 03/05/2011 All these recipes are great but with no calorie count, how do we know what healthy means? Please consider giving nutritional information on all your recipes.. thanks Martha Stewart Member Rating: Unrated 10/15/2010 How about fat/sodium/calories/serving size - all that needs to be added to the recipe so that you know exactly what you are eating Martha Stewart Member Rating: Unrated 09/28/2010 I am currently working on losing 70 lbs. I am on a low fat, high protein diet. My dietian liked this recipe but suggested adding a layer of no-fat or low-fat ricotta cheese to ramp up the protein. Martha Stewart Member Rating: Unrated 08/05/2010 This is delicious and so easy! I don't feel like I've over-indulged, either. Everyone is right about the sauce--it's 2 1/2 cups. I added a little extra paremsan, too. Delicious! Martha Stewart Member Rating: Unrated 07/19/2010 Made this tonight and it's FAB! But the 1 cup of sauce must be a misprint. You need closer to 2 cups. Martha Stewart Member Rating: Unrated 07/13/2010 I haven't tried the recipe yet, but as I read it -- I interpret it to used 1/2 cup in the bechamel sauce and part of the remaining cup of the marinara under the eggplant and the other part remaining on top. I am not sure if the one cup called for would be enough marinara. I hope the website will publish a clarification of this issue. Chaz Martha Stewart Member Rating: Unrated 06/26/2010 I noticed the mistake about the marinara sauce too, used about 2 1/2 cups instead and only one large pan for the eggplant. The results - amazing. Easily the best eggplant Parmesan I've ever had and I'm a big fan of that dish! I try it whenever I go to an new Italian restaurant but will be making it at home from now on. Martha Stewart Member Rating: Unrated 06/23/2010 eleroy44: perhaps they assume the use of two rather large baking sheets, in which case you'd put one on each rack? Martha Stewart Member Rating: Unrated 06/22/2010 And something else, while I'm writing. The recipe calls for 1 cup of marinara sauce. You use a half cup to make the b? Martha Stewart Member Rating: Unrated 06/22/2010 This recipe says to put the oven racks in the upper and lower thirds of the oven. When baking the eggplant first, there is no reference to which rack to use. After the dish is assembled, however, it is finally baked on the upper rack. I'm guessing the first baking effort is on the lower rack. Is that the assumption of others? Martha Stewart Member Rating: Unrated 04/17/2010 I just entered this recipe in my LivingCookbook software. It comes out to 230 calories; 10.3g fat; 12.7g protein; 22.7g carbs per serving Martha Stewart Member Rating: Unrated 04/06/2010 I made this last night and it was delicious, I did put a little ricottta cheese in it. My husband loved it Martha Stewart Member Rating: Unrated 03/25/2010 Actually, nutritional information would really be helpful for all the recipes on this site. And...I don't think sarcasm is warranted or wanted! Martha Stewart Member Rating: Unrated 03/09/2010 To phoebew - Well, "fat free" and "part skim" are kind of clues to light vs. heavy-duty traditional Italian. Same for quantities -- like 1/2 cup vs. 1 cup. If you're worried about nutrition numbers, have a dry cracker instead. Martha Stewart Member Rating: Unrated 03/06/2010 I made a vegan version with soy milk and rice-based mozzarella and rice parmesan and the family devoured it! So easy to prepare, this will become a new weekly staple. Martha Stewart Member Rating: Unrated 03/02/2010 How we know it's "light"? There are no nutrition facts!! Martha Stewart Member Rating: Unrated 02/17/2010 This meatless dinner satisfied and then some. It was well received, even by the "I don't like eggplant" tasters. Served with a crisp salad, it was delightfully easy and delicious. Martha Stewart Member Rating: Unrated 03/30/2009 I made this recipe for my family and everyone loved it (and they're a tough crowd)! This will replace my favorite Italian classic recipe as it's so healthy and tasty. It's easy enough to make on a school/work night. Very yummy. Thanks again Martha! Martha Stewart Member Rating: Unrated 12/08/2008 This was a very easy, delicious recipe. Make sure that you cut the eggplant into 1/2 inch thickness. I did 1/4, because that was the highest thickness on my mandolin, and they were too thin ( I should have reduced the time to 15 minutes total). I put foil down for the eggplant slices, and will spray it with Pam to reduce sticking. I found that there was plenty of sauce, I used a small jar of store bought marinara. Next time I'll add crushed red pepper, 1/4 tsp., to the recipe to spice it up! Martha Stewart Member Rating: Unrated 12/08/2008 I peeled off strips of the eggplant skin as ajca suggested and that worked well--this isn't exactly eggplant season so the skin is pretty tough. I used 2 1-pound eggplants as my store didn't have any larger. Otherwise, this was really good. Quite easy to make. My sauce/eggplant ratios worked out fine per the recipe. The only other suggestion I would make is to let it sit for a few minutes after it comes out of the oven to thicken up a bit. Martha Stewart Member Rating: Unrated 11/20/2008 This was yummy, but the skin on the eggplant was very tough. I would try peeling some of it off in "stripes" next time. Also, I found that I used more sauce and twice as much eggplant.Martha Stewart Member
Rating: 5.0 stars 05/08/2020
Delicious and so healthy, low in calories, and easy!
Rating: 5.0 stars
Rating: 5.0 stars 03/06/2020
Love it!! So easy to make and so tasty. I added giant sliced portabello mushrooms. Delicious!
Rating: 5 stars 03/18/2019
I have to make this it sounds yummy. Thanks
Rating: 5 stars
Rating: 5 stars 10/12/2018
Very easy and a much healthier but still tasty alternative to frying the eggplant.
Rating: 5 stars 04/30/2018
Great for healthy conscious eggplant lovers, low fat mozzarella (one of the few cheeses most doctors let you eat),tomates,olive oil,skim milk, garlic. What could be better for you? Just put fresh basil leaves between the layers.
Rating: Unrated 05/28/2017
This looks like a good recipe and I can’t wait to try it. It would be helpful if the video demonstrating the process had sound. The weird thing is, the advertisement before the cooking demonstration has sound and then the cooking video doesn’t.
Rating: Unrated
Rating: 5 stars 02/16/2017
Loved this dish. I increased marinara in pink sauce to about 3/4 cup and also used more in layers, using a total of about 24 ounces. I aadded two layers of sauted spinach between eggplant and sauces.
Rating: Unrated 04/21/2016
Actually not suitable for “real vegetarian” because of the Parmesan (Rennet), but I think if you substitute it, its as good as this one. I find it a pity no one cares about how cheese is made or what is in it. But I´m very happy that we have so much product to substitute some ingredients!
Rating: 4 stars 03/09/2015
Very good, but it needs twice the marinara sauce (2 cups total).
Rating: 4 stars
Rating: Unrated 10/13/2013
Give yourself time to cook this dish… But once done, you’ll love it! I serve it over bucatini pasta - absolutely delicious! It tastes just wonderful.
Rating: Unrated 02/12/2013
I substituted mozzarella almond cheese, and it turned out well.
Rating: Unrated 08/29/2012
I caught part of this on the Today Show for the Labor Day segment. I am developing a craving for eggplant but fried eggplant is too heavy unless I drive a bulldozer over it with paper towels.I will use real mozzarella but bake it. Counting calories is so 80’s. I used to miss out on truly great flavor by undermining recipes.
Rating: Unrated 02/10/2012
This is delicious, have made it many times. packergal, this is lighter than breaded and fried eggplant parm with full fat mozzarella.
Rating: Unrated 01/30/2012
Tried Yesterday and was delicious!!
Rating: Unrated 08/26/2011
As per usual, no food values are given and this makes this lighter than what?
Rating: Unrated 08/19/2011
Salad eggplant
Rating: Unrated 08/09/2011
This meal is devine! Flavors are light and delictable and it is very easy to prepare.
Rating: Unrated 05/05/2011
Are there no meatless recipes on this site that don’t have a bunch of cheese in them?
Rating: Unrated 04/07/2011
Definitely need larger eggplants to fill that sized dish. I ran out of marinara, but I just used pink sauce & the cheese to top. I had some beet greens I wanted to use up, so I sauteed them in a tiny bit of olive oil with some Italian spices and then layered them between the eggplant. Delicious! Serve with a salad and some whole grain pasta for a great, filling meal!
Rating: Unrated 04/01/2011
Love this recipe , BUT… The measurements are off, way off. I had to double the sauce in order to get all the eggplant covered. I also added the ricotta cheese, lo skim, to this recipe in between the layers. This not only enhanced the flavor ,but also stretched the recipe to fill a 9x13 pan. I used 3 nice sized eggplants , just a little over 2 pounds and it did not fill the 9x13 pan. Taste fantastic but you will have to make adjustments….
Rating: Unrated 03/20/2011
YUMMY :) I used whole wheat flour and it was great, definitley doesn’t taste light. Will be sure to make this again.
Rating: Unrated 03/15/2011
Why is it necessary to pre cook the eggplant?
Rating: Unrated 03/05/2011
All these recipes are great but with no calorie count, how do we know what healthy means? Please consider giving nutritional information on all your recipes.. thanks
Rating: Unrated 10/15/2010
How about fat/sodium/calories/serving size - all that needs to be added to the recipe so that you know exactly what you are eating
Rating: Unrated 09/28/2010
I am currently working on losing 70 lbs. I am on a low fat, high protein diet. My dietian liked this recipe but suggested adding a layer of no-fat or low-fat ricotta cheese to ramp up the protein.
Rating: Unrated 08/05/2010
This is delicious and so easy! I don’t feel like I’ve over-indulged, either. Everyone is right about the sauce–it’s 2 1/2 cups. I added a little extra paremsan, too. Delicious!
Rating: Unrated 07/19/2010
Made this tonight and it’s FAB! But the 1 cup of sauce must be a misprint. You need closer to 2 cups.
Rating: Unrated 07/13/2010
I haven’t tried the recipe yet, but as I read it – I interpret it to used 1/2 cup in the bechamel sauce and part of the remaining cup of the marinara under the eggplant and the other part remaining on top. I am not sure if the one cup called for would be enough marinara. I hope the website will publish a clarification of this issue. Chaz
Rating: Unrated 06/26/2010
I noticed the mistake about the marinara sauce too, used about 2 1/2 cups instead and only one large pan for the eggplant. The results - amazing. Easily the best eggplant Parmesan I’ve ever had and I’m a big fan of that dish! I try it whenever I go to an new Italian restaurant but will be making it at home from now on.
Rating: Unrated 06/23/2010
eleroy44: perhaps they assume the use of two rather large baking sheets, in which case you’d put one on each rack?
Rating: Unrated 06/22/2010
And something else, while I’m writing. The recipe calls for 1 cup of marinara sauce. You use a half cup to make the b?
This recipe says to put the oven racks in the upper and lower thirds of the oven. When baking the eggplant first, there is no reference to which rack to use. After the dish is assembled, however, it is finally baked on the upper rack. I’m guessing the first baking effort is on the lower rack. Is that the assumption of others?
Rating: Unrated 04/17/2010
I just entered this recipe in my LivingCookbook software. It comes out to 230 calories; 10.3g fat; 12.7g protein; 22.7g carbs per serving
Rating: Unrated 04/06/2010
I made this last night and it was delicious, I did put a little ricottta cheese in it. My husband loved it
Rating: Unrated 03/25/2010
Actually, nutritional information would really be helpful for all the recipes on this site. And…I don’t think sarcasm is warranted or wanted!
Rating: Unrated 03/09/2010
To phoebew - Well, “fat free” and “part skim” are kind of clues to light vs. heavy-duty traditional Italian. Same for quantities – like 1/2 cup vs. 1 cup. If you’re worried about nutrition numbers, have a dry cracker instead.
Rating: Unrated 03/06/2010
I made a vegan version with soy milk and rice-based mozzarella and rice parmesan and the family devoured it! So easy to prepare, this will become a new weekly staple.
Rating: Unrated 03/02/2010
How we know it’s “light”? There are no nutrition facts!!
Rating: Unrated 02/17/2010
This meatless dinner satisfied and then some. It was well received, even by the “I don’t like eggplant” tasters. Served with a crisp salad, it was delightfully easy and delicious.
Rating: Unrated 03/30/2009
I made this recipe for my family and everyone loved it (and they’re a tough crowd)! This will replace my favorite Italian classic recipe as it’s so healthy and tasty. It’s easy enough to make on a school/work night. Very yummy. Thanks again Martha!
Rating: Unrated 12/08/2008
This was a very easy, delicious recipe. Make sure that you cut the eggplant into 1/2 inch thickness. I did 1/4, because that was the highest thickness on my mandolin, and they were too thin ( I should have reduced the time to 15 minutes total). I put foil down for the eggplant slices, and will spray it with Pam to reduce sticking. I found that there was plenty of sauce, I used a small jar of store bought marinara. Next time I’ll add crushed red pepper, 1/4 tsp., to the recipe to spice it up!
I peeled off strips of the eggplant skin as ajca suggested and that worked well–this isn’t exactly eggplant season so the skin is pretty tough. I used 2 1-pound eggplants as my store didn’t have any larger. Otherwise, this was really good. Quite easy to make. My sauce/eggplant ratios worked out fine per the recipe. The only other suggestion I would make is to let it sit for a few minutes after it comes out of the oven to thicken up a bit.
Rating: Unrated 11/20/2008
This was yummy, but the skin on the eggplant was very tough. I would try peeling some of it off in “stripes” next time. Also, I found that I used more sauce and twice as much eggplant.
All Reviews for Lighter Eggplant Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lighter Eggplant Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
