Roasted eggplant Parmesan healthy version. A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version.

This healthy eggplant parm uses roasted eggplant instead of fried and uses less breading and cheese than a restaurant version. Don't worry though, this quick and easy healthy eggplant parmesan still tastes indulgent and no one will guess it is a lighter option. Me and my husband love the eggplant Parmesan dish minus the calories. You can cook Roasted eggplant Parmesan healthy version using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted eggplant Parmesan healthy version

1. It's 2 of large eggplant.
2. Prepare 1 jar of Marinara sauce.
3. It's of Oil.
4. Prepare of Salt.
5. Prepare of Pepper.
6. Prepare 3-4 cloves of garlic, peeled and minced.
7. It's 1 tbsp of all purpose flour.
8. Prepare of Water.
9. Prepare of Shredded Mozarella.
10. It's of Grated Parmesan.

So we decided to make some light version of this dish and viola. Hope you enjoy the flavor as much as we did. It's been on my recipe "to-do" list to make a healthier baked version of eggplant parmesan ever since I made the baked chicken parmesan earlier last year. Since it's eggplant season I decided to give baked eggplant parmesan a shot.

Roasted eggplant Parmesan healthy version instructions

1. Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan..
2. Mix water and all purpose flour in a sauce pan and whisk well..
3. Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove.
4. Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned.
5. Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy.

I'm so happy to report that the experiment was a success! I made the BEST healthy eggplant parmesan ever. EatingWell's Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week.