Lighter Eggplant Parmesan Recipe

Start by making the sauce if you don’t have any already made.

Preheat oven to 450 degrees F. Spray 2 sheet pans with oil.

While the sauce simmers, slice the eggplant into ¼-inch thick slices.

Transfer to the prepared pans (it’s okay if they overlap slightly). Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.

Meanwhile, combine ricotta, egg, parsley, and ¼ cup of grated cheese in a medium bowl.

Put ½ cup of sauce on the bottom of a 9×12-inch baking dish. Add ⅓ of eggplant to cover the bottom of the dish. Top with ⅓ of the ricotta cheese mixture, ¾ cup of the mozzarella cheese, and ¾ cup of the sauce.

Add another layer of eggplant then repeat the ricotta cheese, mozzarella cheese, and sauce two more times, reserving the third layer of mozzarella for topping.

Finish with 1½ cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.

Heat the oven to 400 degrees F.

Cover with foil and bake for about about 40 minutes until cheese is melted and everything is bubbling.

Remove foil and bake for an additional 10 minutes.

Take it out of the oven and let it sit for about 10 minutes before cutting.