Healthy Eggplant Parmesan - Passion Is Cooking

Healthy Eggplant Parmesan

egg plant parmigiana

Healthy Eggplant Parmesan

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Course: antipasto, Appetizer, Main Course, Vegetarian
Cuisine: Italian
Keyword: egg plant recipes, eggplant parmesan, eggplant parmigiana, melanzane alla parmigiana
Servings: 10 people


  • 4 medium eggplants, peeled and sliced thinly lengthwise
  • 1 litre passata di pomodoro
  • 150 grams grated parmigiano reggiano
  • 250 grams grated mozzarella
  • 10 fresh basil leaves
  • 5 grams dry oregano
  • 10 grams of salt (for pressing the water out of the eggplant)
  • Extra virgin olive oil for seasoning
  • Salt and pepper to taste
  • 1/2 clove of garlic, thinly sliced


  • Place the sliced eggplant on a colander, sprinkle the 10 gr of salt, lined a paper towel and press them for 2 hours.
  • In a medium size bowl add the passata, season with salt pepper, dry oregano, garlic and olive oil and set aside.
  • After 2 hours remove eggplant from colander pat them dry and remove the bitter water.
  • After the eggplant is completely dry you can fry them into a pot with olive oil or air fry them in order to cut down the amount of fat.
  • Line an oven proof Pyrex, drizzle some olive oil and a small amount of season passata and begin to line the crispy eggplant.
  • Begin the assembly: eggplant ,tomato passata, mozzarella, parmigiano and fresh basil.
  • Repeat the assembly in order to create 4 layers. 
  • Finish the top layer with tomato passata , grated mozzarella , grated parmigiano and fresh basil.
  • Cover with aluminum foil and bake in a preheated 400 degrees F. oven for the first 5 minute then lower the oven to 375 degrease F for a remaining 20 minutes.
  • After the 20 minutes turn your oven to a broiler and let it crisp on the top for 2 to 3 minutes uncovered.
  • Remove the Eggplant Parmigiana from the oven and let it rest for 2 hours before cutting it, in order to allow all the liquid to set.
  • Buon Appetito.



Chef Notes: This wonderful simple recipe that originates in a region of Sicily. Simple fresh product, a wonderful crowd pleaser that is perfect to be served as an appetizer at room temperature or as a main course.
Anita and I made the recipe much lighter and as healthy as possible following our beloved Mediterranean lifestyle.
Wine Pairing: Barbera d’Asti
Juice Pairing: Mint of Cucumber Juice
Tried this recipe?Mention @passioniscooking or tag #passioniscooking!

“Cook & Eat together to stay together is what we say and do”

We love to share with you and hope that you will share us too!

Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

To live passionately in all ways important.

Food is a conduit to your relationships, health, travel and so delicious.

Follow our journey with our What’s Stirring foodies and learn more…..

Pin It on Pinterest

Share This