Lightened-Up Eggplant Parmesan

YIELD 8 servings


3 medium eggplants, peeled, cut lengthwise into 1/2-inch slices (about 6 slices per eggplant)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 tablespoon dried Italian herb mix
1 teaspoon coarse salt
Freshly ground black pepper
8 ounces sliced provolone cheese
1 cup shredded parmesan or Asiago cheese
5 cups favorite marinara sauce
8 fresh basil leaves, whole
Nonstick cooking spray


1. In a small mixing bowl, toss grape tomatoes with 1 tablespoon olive oil, salt, pepper and sugar.

2. Layer tomato mixture, bell peppers, mozzarella, basil and garlic into 4 (1-cup) glass canning jars. Sprinkle balsamic vinegar over layers. Pour olive oil into jars to cover tomatoes.

3. Let stand at least 30 minutes so flavors will intensify. Serve or refrigerate up to 1 week. Makes 2 pints.

Per serving: 339 Calories, 21g Fat, 27mg Cholesterol, 1415mg Sodium, 25.5g Carbohydrate, 9.5g Fiber, 14.5g Protein

Photography by Mark Boughton. This recipe originally appeared as Lightened-Up Eggplant Parmesan from

For more eggplant recipes from, check out the following:

Grilled Eggplant Ratatouille

Grilled Eggplant Parmesan Sandwiches

Penne with Eggplant, Thyme and Goat Cheese

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Angela K.
Angela K.11 months ago

Thanks for sharing

Judy Apelis
Judy Apelisabout a year ago

Many thanks!

Colin Hope
Colin Hopeabout a year ago

Thanks for sharing!!

Tanya W.
Tanya W.about a year ago

Noted thanks but please read correct recipe via link.

Vicky P.
Vicky P.about a year ago

not much of an eggplant person

Lis T.
Elisabeth T.about a year ago

Thank you

Anteater Ants
Anteater Antsabout a year ago

Can I add ants?

Carole R.
Carole R.about a year ago


Betty Haniotakis
Betty H.about a year ago

Thanks to those who took the trouble to post the link to the complete recipe. I always appreciate people who try to be helpful!

Stella Gambardella
Stella G.about a year ago

Solitamente le melanzane sono tagliate a fette e messe sotto sale per far spurgare il liquido amaro, dopo vengono fritte in olio ed infine messe a strati con pomodoro (precedentemente cotto con olio,sale, aglio e l'aggiunta del basilico) e la mozzarella, riempita la telia si mette in forno per 20 minuti a 130 gradi. Servire calda con la mozzarella filante. Devo aggiungere che a me piace anche fredda.