Baked eggplant parmigiana

By the GetYourMacros team · 31 August 2026

A lightened-up version of the Italian classic with grilled eggplant and high-protein mozzarella.

• Time 30 min
• Course Main course
• Diet Vegetarian
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 250 g Eggplant
• 125 g Light mozzarella
• 150 g Tomato passata
• 15 g Parmesan
• 5 ml Extra virgin olive oil
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Slice the eggplant into 1cm thick rounds and grill them on a hot griddle pan for 3 minutes per side.
2. In a small saucepan, heat the tomato passata with a leaf of basil and a pinch of salt for 5 minutes.
3. Cut the light mozzarella into small cubes and let it drain in a sieve to remove excess moisture.
4. Lightly grease a small baking dish with a drop of oil and spread a spoonful of sauce on the bottom.
5. Create layers starting with grilled eggplant, then sauce, mozzarella cubes, and a sprinkle of parmesan.
6. Repeat the layers until all ingredients are used, finishing with plenty of parmesan and basil.
7. Bake at 200°C for 20 minutes until the cheese is bubbly and the top is slightly golden.

Tips

• Grilling the eggplant instead of frying saves fats while keeping the authentic texture.
• Make it the day before: like all parmigiana, it tastes even better after resting.

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