Baked Eggplant Parmesan with Tomato Sauce: A Healthy Twist on a Classic

Introduction
Craving a comforting and flavorful dish that’s both satisfying and healthier? Baked Eggplant Parmesan with Tomato Sauce offers a delicious way to enjoy the classic Italian dish while cutting back on frying and added fats. The eggplant slices are lightly coated in breadcrumbs and baked until golden, then topped with a rich, tangy tomato sauce and melted mozzarella cheese. This baked version is lighter, yet still packed with the same savory flavors you love in traditional Eggplant Parmesan. Perfect for a weeknight dinner or a weekend gathering, it’s a meal that will please both vegetarians and non-vegetarians alike!

Ingredients
2 medium eggplants, sliced into 1/4-inch thick rounds
1 1/2 cups breadcrumbs (use whole wheat for a healthier option)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1/4 cup olive oil
2 cups marinara or homemade tomato sauce
1 1/2 cups shredded mozzarella cheese (or dairy-free mozzarella, if preferred)
Fresh basil leaves, chopped (for garnish)
How to Make
Step 1: Prepare the Eggplant