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Baked Eggplant Parmesan – Healthyish Foods

Baked Eggplant Parmesan

This baked eggplant parmesan recipe is easy to make and loaded with flavor. Perfect as an appetizer or as your main meal.
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  • 2 medium eggplants, peeled and cubed
  • 1 tablespoon salt, to dust the eggplant and pull out the moisture
  • 2 tablespoons olive oil

Quick Pomodoro Sauce

  • 1 can whole peeled pomodoro tomatoes with juice , 28 ounce can
  • 1 tablespoon garlic, minced, about 2 cloves
  • 2 tablespoons butter
  • 1 tablespoon oregano
  • 1.5 teaspoons salt

Three Cheese Blend

  • cup grated Romano cheese
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese

Optional Toppings:

  • ¼ cup basil, chopped


  • sauce pot
  • baking tray lined with parchment
  • large mixing bowl
  • small mixing bowl


  • Preheat the oven to 400 degrees.
  • Line a baking tray with parchment paper and set it aside.
  • Gently spray a 9-inch cast iron skillet with cooking spray and set it aside.

Prepare the eggplant:

  • Remove the ends from your eggplants and peel the skin off using a peeler.
  • Cut the eggplant in half and then slice it lengthwise. Next, you’ll cube or dice the eggplant into evenly sized pieces. About the size of a half dollar.
  • Once diced, add the eggplant into a mixing bowl and season it with salt and olive oil. Toss until everything is well coated.
  • Let the eggplant rest in the bowl for one hour. The salt will extract any excess moisture and bitterness from the eggplant. Set aside.

Prepare the pomodoro sauce:

  • In a sauce pot, combine the whole peeled pomodoro tomatoes, garlic, salt, butter, and oregano. Stir well over low heat. Using a wooden spoon, break the whole peeled tomatoes into smaller pieces. Once well combined, turn off the heat and set the sauce aside.

Prepare the cheese blend:

  • In a small mixing bowl, combine the Romano, parmesan, and mozzarella cheese. Stir well and set it aside.

Roast the eggplant:

  • Once the eggplant has rested for an hour, using your hands, gently squeeze out any excess moisture.
  • Place the squeezed eggplant on the prepared baking tray.
  • Roast for 30-35 minutes at 400.
  • Next, you’ll remove the eggplant from the oven and toss it in the pot with the sauce. Add about half of the three-cheese blend and stir until everything is well coated.
  • Pour the eggplant / sauce / cheese mixture into the prepared 9-inch cast iron skillet.
  • Top with the remaining three cheese blend, cover with foil and bake for 30-35 minutes at 400 degrees.
  • Remove the foil, and broil for an additional 1-2 minutes so the cheese on top would get extra bubbly and crispy.
  • Serve hot and enjoy!


Serving: 1serving, Calories: 322kcal, Carbohydrates: 20g, Protein: 14g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 3197mg, Potassium: 781mg, Fiber: 8g, Sugar: 11g, Vitamin A: 686IU, Vitamin C: 16mg, Calcium: 380mg, Iron: 2mg