Reduced-Fat Eggplant (Aubergine) Parmesan

Total Time
Prep 5 mins
Cook 25 mins

One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)


  1. Preheat oven to 400 degrees F.
  2. Spray baking sheet with cooking spray.
  3. Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
  4. Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
  5. Bake at 400 degrees F. for 20 minutes, or until tender.
  6. In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
  7. Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
  8. Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
  9. Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
  10. Sprinkle with parmesan cheese and serve.
Most Helpful

This was really impressive! I'm trying to cut back on carbs in the evenings (makes me feel icky in the a.m. to have lots of carbs at night)--so this fit the bill perfectly. I did add a little grated romano but I used all fat-free cheese on top. Also, I sauteed some sliced mushrooms and added them just before the cheese, and then I broiled it. It was really, really good. Thanks for such a flavorful, HEALTHY!!!! recipe!

spatchcock July 09, 2002

These were fantastic! I served them with stuffed shells and our company enjoyed them very much. The initial cooking period for the eggplant needed an extra 5 minutes to get them to a point where they were ready for toppings, but I otherwise followed the recipe. I did use my own tomato sauce and only used reduced-fat cheese but those were the only substitutions I made. Thanks for posting a quick and tasty way to eat eggplant :)

mlao77 September 02, 2009

So good! I've only ever had eggplant battered and fried and wanted to try it prepared a bit healthier. Used a medium eggplant, baked it a bit longer (10 min) and just used reduced-fat mozzarella (all I had). Tasty, not mushy and very flavorful. I'll make again and again for a quick, easy weeknight meal. Oh- I also peeled the eggplant as neither DH nor I like the chewy rind. Thanks!

MrsKnox2016 October 19, 2009