Individual Roasted Eggplant Parmigiano - Lightened & Low-Fat!

There is nothing more delicious than a layer of golden eggplant slices sauced with fresh tomatoes, basil and topped with melted cheese! Then baked until cheese is melted. Perfect!

We wanted to take our Moms recipe for her eggplant parmigiano and reduce the fat and calories by roasting the eggplant in the oven instead of pan-fried, and without sacrificing taste.

Simple and easy to do.  We decided to cut large layers of eggplant and roast them for 15 minutes on both sides. Then instead of making one large casserole like Mom,  we decided to layer them individually creating these little mini individual eggplant parmigianos.  And, they turned out better than we expected!

Roasted eggplant parmigiano are light, delicious, and low in fat! 
Great for weight watchers points!  Serve with a soup and salad and turn this dish into a healthy main course for a light and meatless dinner.  Enjoy!

Individual Roasted Eggplant Parmigiano- Lightened & Low-Fat!
  • 2 eggplants -cut into 1/2 inch thick (about 22 slices)
  • olive oil cooking spray
  • 1 can (28 ounce) whole or crushed tomatoes
  • 5 garlic cloves - chopped
  • 3 Tbsp. extra-virgin olive oil
  • 1/8 tsp. crushed red pepper
  • a handful of fresh basil
  • 2 Tbsp. grated pecorino cheese
  • 2 Tbsp. grated parmigiano cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 450 degrees.
Lightly spray a large  roasting pan with cooking spray.

Place the eggplant side by side and roast for 15 minutes. Turn them over and roast for 15 minutes longer. Remove from oven.  Repeat again with the rest of eggplant slices until all are roasted.

In the meantime, in a large skillet, heat olive oil, add the garlic and red pepper. Sauté for a few minutes until the garlic is golden.  Add the tomatoes, salt and basil.
Lower the heat and simmer uncovered for 15 minutes, stirring, until it thickens slightly. Turn off heat.

Reduce oven temperature to 375 degrees.  In the same roasting pan or in a shallow baking dish, place the first layer of eggplant slices on the bottom of dish.  Then top each slice with tomato sauce, pecorino cheese and some shredded mozzarella.

Repeat with the second layer on top, adding some sauce, a sprinkle with parmigiano cheese and then some shredded mozzarella cheese on top.

Bake for 20 to 25 minutes, or until the top is golden and the cheese is melted.
Remove from oven, let stand for a few minutes before serving.

Yields: 11 mini eggplant parmigianos
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  1. nice recipe...awesome


  2. absolutely love this recipe, served to guest one being vegan!

  3. This is beautiful and sounds tasty!

  4. They're so pretty, plus they're skinny?! I'm so making these soon :)

  5. Looks so delicious - love that you used low skim mozzarella
    Mary x

  6. I love the shapes of the eggplant you used! So different and anything low fat I am all over!

  7. Thanks Mary! I hear ya, you are so sweet! Thanks,

  8. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back

    here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as

    much info as I can at the moment. Thanks for sharing.

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  9. Love the simplicity and the presentation. Love Italian food! I could be a very fat, happy Italian wife - just give me some red wine, a hunk of bread. You have the best recipes!

    1. Tricia, you crack us up! Lol..we love your comments, they always make us smile! Thanks and have a great day!

    2. Loved seeing this one again. It sounds amazing. Does the eggplant get watery? I guess after roasting the water is gone. Hope you're having fun and hope you have a wonderful weekend!

    3. Hi Tricia ! With our experience, in order to keep them from getting watery it's best to Roast them rather than baking them, it tends to dry them out, making them easier to work with in this recipe.

  10. This looks so delicious. Thank you for sharing. Eggplant is a vegetable that I have never worked with before, but after looking at your recipe, I will have to try it. One question...how can I tell if the eggplant is ripe, but not too ripe?

    1. Thank Kelli ! The eggplant has to be firm when you try to squeeze it in your hand. Also, it is always best to find the ones that feel lighter in weight. These are the ones with less seeds inside and are more tasty as well.

  11. Thanks for sharing this one; I've had eggplant on my mind lately and this recipe has put me right over the edge, which in this case is a very good thing! Lovely post.

  12. What a simplified way to prepare this dish! I've tried frying the eggplant before baking but love the roasting method much better. My mouth is watering!

    1. We used to fry eggplant all the time, but now I find it so much easier baking it and much healthier way to eat it. Enjoy!


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