MOW Eggplant Parmesan
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Cook time: 
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Serves: 4 servings
Simply A (RD) Fact: Did you know that eggplant comes in a variety of colors? No matter which one you pick up, it is a good source of dietary fiber (AKA great for heart and digestive health)!
  • 1 large eggplant, sliced into ½ inch sliced width-wise
  • 1 teaspoon kosher salt – for salting the eggplant
  • 1 tablespoon olive oil
  • ½ teaspoon table salt
  • ½ teaspoon ground black pepper
  • ½ to ¾ cup marinara sauce
  • ¾ cup shredded part-skim mozzarella cheese
  • 1 tablespoon seasoned bread crumbs
  • Red pepper flake and dried oregano for serving
  1. Salt eggplant slices with kosher salt and place in a colander that is set in a sink. Let the eggplant sit for about 15 minutes to allow for some of the water and bitterness to leave.
  2. Preheat the oven to 400 degrees. Grease a high-sided cookie sheet with non-stick cooking spray.
  3. When the oven reaches temperature, rinse the eggplant under cold water, pat dry, and coat both sides with the olive oil, table salt, and black pepper. Place the slices in one even layer on the cookie sheet (if your slices are big in diameter, you may need a second cookie sheet). Pop the eggplant into the oven and bake for 20 minutes, flipping the eggplant slices over once in the middle of cooking.
  4. After 20 minutes, remove the eggplant from the oven. Spoon about a tablespoon of marinara sauce on each slice and then sprinkle on about 1 tablespoon of shredded mozzarella per slice. Finally, sprinkle over some seasoned bread crumbs – about ¼ teaspoon per slice.
  5. Place the eggplant back into the oven for 5-6 minutes until the cheese is melted and starting to turn golden.
  6. To serve: sprinkle on some red pepper flakes and/or dried oregano as desired.
  7. Enjoy!
Nutrition Information
Serving size: 1 serving Calories: 166 calories Fat: 9gm Saturated fat: 3gm Carbohydrates: 16gm Sodium: 629mg Fiber: 5gm Cholesterol: 11mg
Recipe by Simply A (RD) Foodie at