When I first started eating healthier, one of the hardest parts was saying goodbye to comfort food.
You know the kind — bubbly cheese, rich sauce, something warm and breaded. And for me, Eggplant Parmesan was the holy grail.

But guess what? You don’t have to say goodbye. This baked eggplant parmesan gives you everything you love — the melty cheese, the crispy coating, the saucy layers — just without the heavy frying and food coma afterward.

I lightened it up with a few swaps and baked it all to golden perfection. And my picky husband? He devoured it. Even my kids went in for seconds (and had no idea it was eggplant).

Let me show you how I make it.

🍆 Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds

• 1 tbsp salt (for sweating eggplant)

• 2 eggs, beaten

• 1 ½ cups whole wheat breadcrumbs or panko

• 1/2 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• 2 cups marinara sauce (your favorite jarred or homemade)

• 2 cups shredded mozzarella cheese

• Fresh basil for topping

• Olive oil spray

👩‍🍳 Instructions:

1. Prep the eggplant:
   Lay eggplant slices on a paper towel-lined baking sheet. Sprinkle both sides with salt and let sit for 30 minutes to draw out moisture. Pat dry.

2. Preheat oven to 400°F (200°C).
   Line a large baking sheet with parchment and lightly spray with olive oil.

3. Bread the eggplant:
   Set up two bowls: one with beaten eggs, one with a mix of breadcrumbs, Parmesan, Italian seasoning, and garlic powder. Dip each slice in egg, then breadcrumb mixture. Place on baking sheet.

4. Bake for crispiness:
   Lightly spray tops with olive oil and bake for 20–25 minutes, flipping halfway through, until golden and crispy.

5. Layer it up:
   In a 9x13" baking dish, spread a layer of marinara, then add a layer of baked eggplant, a sprinkle of mozzarella, and repeat. Finish with extra sauce and cheese on top.

6. Bake to bubbly perfection:
   Bake uncovered at 375°F for 20 minutes until cheese is melted and bubbly. Broil for 2–3 minutes at the end if you like it browned.

7. Serve and enjoy:
   Let rest 5–10 minutes before slicing. Top with fresh basil.

💡 Sarah’s Tips:

• Want it gluten-free? Use GF breadcrumbs or almond flour.

• Make ahead: Bread and bake the eggplant slices ahead of time, then layer and bake when ready.

• Serving idea: Pair with a side salad or steamed green beans for a full, balanced dinner.

Why I Love This Recipe

This was one of those “aha” meals for me when I was learning how to eat better without feeling restricted. It’s warm, cozy, cheesy — and it totally satisfies that Italian food craving without leaving you feeling heavy or guilty.

Plus, this version skips the frying (and the mess) but still gives you that crispy edge thanks to the oven. It’s one of my family’s favorite meatless dinners, and it reheats like a dream.

And honestly? When I was first trying to lose weight and reset my habits after 35, recipes like this were what kept me going. I wasn’t eating sad salads — I was eating cheesy eggplant parm. And still feeling better in my jeans.