Easy and HEALTHY Baked Eggplant Parmesan (gluten free, diet-friendly)

eggplant parm with basil

Of all the healthy recipes that I learned how to make while I was on the HCG diet last year, this one is by far my favorite. Like I say in just about every single blog post, sometimes all you need is a hint of a flavor in order for a recipe to satisfy a particular craving. This recipe does that in spades. It’s got all the flavors of “real” eggplant parm, minus the breadcrumbs and the frying.

It’s also really easy to make. It is a little time consuming, though. From start to finish it usually takes me 45 minutes, so it’s definitely not my go-to meal when I get home from salsa class at 10 pm and I’m starving. But on the weekend, I’m all about it.

I haven’t even mentioned how DELICIOUS this is. It’s amazing. With all that cheese, how could it not be? You should definitely try this.

Sidenote: I’ve been working hard to improve the quality of the pictures in my posts, and I think the pictures in this post show a marked improvement! So I’m happy about that.

Easy and HEALTHY Baked Eggplant Parmesan



Preheat the over to 450F. Spray a baking sheet with olive oil spray (or something similar). Slice the eggplant into thin rounds, then place them on the baking sheet. Cook for about 15 minutes, flipping once about halfway through, until the slices begin to brown (I find that I prefer them when they’re crispier). Remove the eggplant from the oven and turn it down to 375F.

eggplant cooked halfway

eggplant cooked all the way

Take an 8×10 inch baking pan and spread out a thin layer of tomato sauce. (Why? I don’t know. My mom told me to do it, and I’ve since seen it in other recipes. Maybe it’s so the eggplant won’t stick to the pan?) Add a layer of eggplant. Over each eggplant slice, add some tomato sauce, then parmesan cheese (I do about one teaspoon per round, per layer), and then mozzarella cheese. Repeat until you’ve used all of the eggplant. I usually have three layers of eggplant.

first layer of eggplant

eggplant with tomator sauce and parmesan first layer close up

eggplant second layer with tomato sauce and mozzarella

eggplant third layer

Top it off with tomato sauce and cheese, then pop the pan into the oven for about 15 minutes.

eggplant third layer with tomato sauce, parmesan and mozzarella

All done! Garnish with basil if you’d like. I only added the basil for the pictures, but it actually tasted really good, so going forward I think I’ll continue to add it.

eggplant parm with basil 3

This entry was posted in Blog, Cooking, DIet, Dieting, Food, HCG, Health, Life, Personal, Recipes and tagged , , , , , . Bookmark the permalink.

4 Responses to Easy and HEALTHY Baked Eggplant Parmesan (gluten free, diet-friendly)

  1. admin84dev says:

    Hi thanks for sharing this lip-smacking recipe it look so good, definitely gonna try this.

  2. swizzle300 says:

    Reblogged this on swizzle and commented:
    going to try this recipe this week! 🙂 looks great!

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