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


Angela K.
Angela K3 years ago

Thanks for sharing

Judy Apelis
Judy A3 years ago

Many thanks!

Colin Hope
Colin Hope3 years ago

Thanks for sharing!!

Tanya W.
Tanya W3 years ago

Noted thanks but please read correct recipe via link.

Vicky P.
Vicky P3 years ago

not much of an eggplant person

Lis T.
Elisabeth T3 years ago

Thank you

Anteater Ants
Anteater Ants3 years ago

Can I add ants?

Carole R.
Carole R3 years ago


Betty Haniotakis
Betty H3 years 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 G3 years 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.