Skinny-ish Baked Eggplant Parmesan

Growing up vegetarian, eggplant parmesan was always my go-to meal at an Italian restaurant when I wasn’t wanting to fill up on just pasta.

Eggplant is definitely a vegetable that I find people love or hate. I’ve heard people says its a texture issue, but most people I know who hate eggplant (including my father) will still happily eat some eggplant parmesan.

When I went to tried to recreate it, I found that I needed to make a skinnier version. Just dousing the eggplant in breadcrumbs was making the calorie count huge- and that was before the cheese!!

This is my attempt to make a skinnier version of this delicious dish without sacrificing flavor.

Notes:

If you can get your hands on some Sicilian eggplant, which I HIGHLY recommend you can skip the salting step.

This recipe only uses a jar of sauce to cut some of the calories. If you like a lot of sauce, use a deeper baking pan and double the sauce in the recipe, starting with 1/2-1 jar of sauce as a bottom layer before layering the eggplant, additional sauce and cheese.