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baked eggplant topped with mozzarella and tomato basil salad

No-Fry Baked Eggplant Parmesan with Fresh Tomato Salad

Karen Tedesco
You need to taste this delicious, lighter version of eggplant Parmesan updated for healthier family dinners. This one-pan vegetarian dish is baked, not fried, and topped with fresh mozzarella and a tomato-basil salad.
5 from 3 votes
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Vegetables
Cuisine Vegetarian
Servings 6 servings
Calories 231 kcal

Ingredients
 

  • 2 small eggplant such as Graffiti variety 1 ¼ pounds
  • 2 (60 ml) egg whites
  • 2 teaspoons crumbled dried oregano
  • 1½ teaspoons fine sea salt or 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups (120 g) panko breadcrumbs
  • Extra-virgin olive oil
  • 2 cups (475 ml) prepared fresh tomato sauce or marinara
  • ¼ pound (50 g) fresh mozzarella sliced into half-moons
  • ½ cup (50 g) fresh parmesan cheese
  • 1 pint (300 g) cherry tomatoes in mixed colors if available
  • 1 teaspoon balsamic vinegar
  • Handful fresh basil leaves
US Customary - Metric

Instructions
 

  • Preheat the oven to 425 (220 C) degrees. Have a large rimmed rectangular sheet pan and a large baking dish ready.
  • Peel the eggplant, or partially peel, leaving stripes of skin here and there. Slice into ¼ inch-thick circles.
  • Whisk the egg whites in a large bowl with the oregano, salt and pepper. Put the panko crumbs in another large bowl or shallow pan. 
  • In 2 or 3 batches, dip the eggplant slices in the egg white mixture so that they're evenly coated, then add to the bowl with the crumbs, tossing around to make sure the crumbs adhere.
  • Put the empty sheet pan in the oven for 7 minutes (it will start smoking). Remove from the oven (with oven mitts) and pour enough oil in the pan to a depth of 1/4-inch, about 1/2 cup of oil.
  • Immediately arrange the eggplant on the hot pan. Bake for 7 minutes, then turn the pieces over and bake another 5 minutes or until they're nicely golden on the other side. 
  • Reduce oven temperature to 375 (190 C) degrees. Put the tomato sauce in a large baking dish, then add the eggplant to the dish. Distribute both cheeses over the eggplant and bake 15 minutes.
  • Quarter the cherry tomatoes and toss with 1 tablespoon extra olive oil, the vinegar and 1/4 teaspoon salt. Tear the basil leaves into strips and gently toss with the tomatoes.
  • Serve the eggplant with some of the tomatoes spooned over the top.

Nutrition

Serving: 1servingCalories: 231kcalCarbohydrates: 28gProtein: 14gFat: 8gSaturated Fat: 4gSodium: 745mgPotassium: 711mgFiber: 5gSugar: 10gVitamin A: 965IUVitamin C: 25mgCalcium: 272mgIron: 3mg