This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
This healthy crispy baked eggplant parmesan is a lighter twist on a classic Italian favorite! Being Italian, some of my fondest food memories are of cooking with my family and enjoying the best Italian food ever. You are in for a treat with this eggplant parmesan! The eggplant is sliced very thin to keep it crispy, then coated in a seasoned cornflake breadcrumb mixture for an extra layer of crunch and flavor. It’s baked on one sheet pan instead of fried, but has all the delicious flavors of classic eggplant parmesan.
We are obsessed with this recipe and have made it countless times since I created it. It’s definitely on a weekly rotation at our house! Eggplant has a mild flavor, and because we slice it thin, you really taste the crunchy cornflakes, marinara sauce, and cheese. If you are on the fence about eggplant, this is a must-try that might just convert you to loving it! Plus, don’t miss our lightened-up air fryer eggplant parmesan and healthy baked chicken parmesan recipe!
Table of Contents
🔎 Quick Look: Healthy Eggplant Parmesan Recipe
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~203 kcal per muffin
- 👥 Servings: 4
- 💙 WW: 5 points
- 🥣 Key Ingredients: Eggplant, cornflakes, parmesan, Italian herbs, marinara sauce, mozzarella
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Summarize & Save This Content On
Why You Will Love This Recipe
- Crispy: This eggplant parmesan is crunchy, flavorful, and easy to make!
- Easy: It’s baked on one sheet pan, so cleanup is easy.
- Lighter: It’s lightened up and baked instead of fried.
- Crunchy: It’s still incredibly crispy, just like traditional fried eggplant parmesan.
- Flavorful: Seasoned cornflakes add an extra layer of crunch and delicious flavor.
- WW-Friendly: This eggplant parmesan is low in WW points at just 5 points per serving!
Key Ingredients
- Eggplant: Thinly slice the eggplant.
- Cornflakes: Add flavor and crunch to the dish.
- Parmesan: Mix parmesan with the cornflakes and sprinkle some on top of each piece of eggplant.
- Seasonings: Season the crushed cornflake mixture with garlic powder, Italian herbs, onion powder, salt, and pepper.
- Eggs: Use two large eggs. Whisk the eggs and dredge the pieces of eggplant in them so the cornflakes will stick.
- Marinara Sauce: Top the eggplant pieces with your favorite marinara sauce.
- Cheese: Top your eggplant parmesan with light mozzarella and parmesan.
- Basil: Sprinkle with fresh chopped basil.
Find the full list of measurements in the recipe card below.
Substitutions & Variations
- Tomato Sauce to Use: Top this eggplant parmesan with your favorite marinara sauce. Our homemade marinara sauce, slow cooker tomato sauce, or your favorite store-bought sauce are great options!
- What Cheese to Use: We used light mozzarella cheese and grated parmesan cheese in this eggplant parmesan recipe. Place the eggplant parmesan back in the oven for 3-5 minutes to melt the cheese.
- Parmesan Cheese Options: You can use pre-grated Parmesan cheese or freshly grate it yourself.
- Gluten-Free Option: To make this eggplant parmesan gluten-free, use gluten-free cornflakes.
How to Make Healthy Baked Eggplant Parmesan
- Thinly slice the eggplant, about ¼ inch in width for each piece.
- Place the cornflakes in a Ziploc bag and seal the bag. Then, use a rolling pin to crush the cornflakes in the bag.
- Add the crushed cornflakes, parmesan cheese, garlic powder, Italian herbs, onion powder, salt, and pepper to a shallow bowl. Mix these ingredients.
- In a separate shallow bowl, whisk the eggs.
- Dredge the slices of eggplant in the egg and then in the cornflake mixture. Make sure to thoroughly coat both sides of the eggplant with the cornflake mixture. You can use your hand to press down the cornflake mixture onto the eggplant.
- Lightly spray your sheet pan with olive oil and lay your coated eggplant pieces on the sheet pan. Then, lightly spray the top of the eggplant with olive oil.
- Bake the eggplant at 375°F for 11-13 minutes on one side. Then, flip the eggplant pieces and bake for another 11-13 minutes on the other side.
- Add a spoonful of marinara sauce over each piece of cooked eggplant. Then, add some light mozzarella and a sprinkle of parmesan cheese over each piece. Next, bake for another 3-5 minutes, or until the cheese is melted. Once done, top with fresh chopped basil and enjoy!
Expert Tips
- Thinly Slice the Eggplant: The secret to the best and most crispy parmesan is to thinly slice the eggplant, about 1/4 inch in width for each piece. By slicing it thin, the ratio of cornflakes to eggplant makes it extra crispy.
- Evenly Slice the Eggplant: Slice the eggplant thinly and evenly so it becomes crispy and cooks at the same rate.
- Spray with Olive Oil: Spray the baking sheet with olive oil before adding the coated eggplant parmesan slices. Also, spray the eggplant parmesan slices with olive oil before baking them to maximize the crispiness.
Serving Suggestions
This eggplant parmesan is the perfect lunch or dinner. The presentation is beautiful and you can also serve them as individual appetizers. Top with chopped fresh basil when ready to serve and optional crushed red pepper flakes. You can serve this eggplant parmesan on its own or with side dishes such as pasta, air fryer spaghetti squash noodles, or zucchini noodles. It would also be delicious served with a salad such as our Caprese salad or a salad with our healthy Caesar dressing. Or, serve it with a side of roasted vegetables.
Healthy Eggplant Parmesan Recipe FAQs
Is Eggplant Parmesan Healthy?
This eggplant parmesan recipe is much healthier than traditional recipes. We baked this eggplant parmesan instead of frying it. Also, we used our homemade marinara sauce and light cheese. It is crispy and packed with flavor while being a lightened-up version.
Why Use Cornflakes for Eggplant Parmesan?
I used cornflakes in this recipe instead of breadcrumbs or Panko breadcrumbs. Regular breadcrumbs aren’t very crispy. The cornflakes add a crunchy texture, similar to Panko breadcrumbs, but have more flavor. Cornflakes make for a super crispy eggplant parmesan and the corn flavor makes it even more delicious.
More Recipes to Try Next!
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Healthy Crispy Baked Eggplant Parmesan
Ingredients
- 1 eggplant
- 2 ½ cups cornflakes
- 4 tablespoons parmesan cheese, reserve 1 tablespoon for the top of the eggplant
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian herbs
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 cup marinara sauce
- 1 cup light mozzarella
- fresh basil
Instructions
- Thinly slice the eggplant, about 1/4 inch in width for each piece. There will be about 12-18 thin slices of eggplant, depending on the size of the eggplant you have.
- Place the cornflakes in a Ziploc bag and seal the bag. Then, use a rolling pin to crush the cornflakes in the bag.
- Add the crushed cornflakes, parmesan cheese, garlic powder, Italian herbs, onion powder, salt, and pepper to a shallow bowl. Mix these ingredients.
- In a separate shallow bowl, whisk the eggs.
- Dredge the slices of eggplant in the egg and then in the cornflake mixture. Make sure to thoroughly coat both sides of the eggplant with the cornflake mixture. You can use your hand to press down the cornflake mixture onto the eggplant pieces.
- Lightly spray your sheet pan with olive oil and lay your coated eggplant pieces on the sheet pan. Then, lightly spray the top of the eggplant with olive oil.
- Bake the eggplant at 375℉ for 11-13 minutes on one side. Then, flip the eggplant pieces and bake for another 11-13 minutes on the other side.
- Add a spoonful of marinara sauce over each piece of cooked eggplant. Also, add some light mozzarella and a sprinkle of parmesan cheese over each piece. Put the sheet pan with eggplant back in the oven for 3-5 minutes or until the cheese is melted.
- Top the eggplant parmesan with fresh chopped basil and enjoy!
Video
Notes
- Crispy: The secret to the best and most crispy parmesan is to thinly slice the eggplant, about 1/4 inch in width for each piece.
- Marinara: Top this eggplant parmesan with your favorite marinara sauce. Our homemade marinara sauce is a great option!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Crispy Baked Eggplant Parmesan is a game-changer! Made on a sheet pan, it’s so easy, perfectly crispy, and full of flavor. A lighter, fuss-free way to enjoy a classic that I know you will love.