Eggplant parm, short for eggplant parmesan, is the vegetarian alternative to chicken parmesan. It’s also one of the many easy eggplant recipes you can whip up for a comforting and satisfying meal without putting in too much effort.
Unlike a traditional eggplant parmesan recipe, this baked eggplant parmesan is skinnier and healthier. Made with baked eggplant rather than fried eggplant, this healthy eggplant parm recipe has less fat and less work involved to put it together.
To create this type of baked eggplant recipe, you’ll only need a handful of ingredients, including grated parmesan, tomato sauce, dry breadcrumbs, and the eggplants themselves. In addition, we make a healthy swap for the second type of cheese that’s typically used in eggplant parm recipes.
You’ll often find an eggplant parm recipe made with ricotta cheese, but using part-skim mozzarella like we’ve done here is a healthier option as the mozzarella is lower in fat and calories.
Cooking this eggplant parmesan is really a matter of three major steps. The first is to coat your eggplant slices in breadcrumbs, the second step is to bake them, then the third step is to layer them on top of each other with tomato sauce and cheese. In a way, this recipe is very much like an eggplant parmesan lasagna without the noodles.
Our favorite part of this eggplant parm recipe is that even though it’s a vegetarian meal, it’s loaded with protein and very filling because of the eggplant. This dish is also incredibly yummy, so we’re confident that even the big meat eaters in your life will love this!