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Easy Healthy Eggplant Recipe

Easy Healthy Eggplant Recipe

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    • Prep 5min
    • Total15min
    • Servings8

    This version of the classic Italian recipe, Eggplant Parmesan is made super easy with ingredients you already have on hand and healthier by baking it instead of frying. Easy!MORE+LESS-

    ByTBSP Eric

    Updated September 17, 2015



    Eggplant, peeled and cut into 3/8 inch slices


    lemon pepper

    Parmesan cheese


    Hide Images

    • 1

      Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese.

    • 2

      Place on Teflon coated pan and bake at 450° for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.

    Nutrition Information

    No nutrition information available for this recipe

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    Easy Eggplant Recipes: 24 Simple Recipes with Eggplant

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    Whether you're growing some at home or pick up a couple at the local farmer's market, cooking with eggplant is one of our favorite parts about summer. From baked eggplant recipes to eggplant recipes with pasta and more, this is one veggie that can make any meal amazing! Our collection of Easy Eggplant Recipes has tons of variety, so you always have a new meal to cook up with this beloved summer vegetable.

    Try any one of these eggplant recipes as a main dish and you won't be disappointed. Choose a healthy baked eggplant recipe to warm you up and keep you satisfied, like our Baked Eggplant Parmigiana. Or choose an eggplant recipe with chicken for a hearty meal, like our Chicken Ratatouille. No matter which of these easy eggplant recipes you choose, you're sure to love the addition to your summer diner menu.


    For this simple recipe, all you need is a regular eggplant, olive oil and your choice of seasoning. In this recipe we use salt, paprika, garlic powder and cumin, but you can find other seasoning suggestions below!

    You will also of course need an air fryer. I use a small air fryer with a basket, which works really well for this recipe.

    Our Best Eggplant Recipes

    Cheese-topped eggplant Parmesan, savory ratatouille, hearty moussaka and more: there’s almost no limit to the delicious dishes you can make with eggplant!

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    • 2 Asian Eggplants (aka Chinese Eggplant)
    • 1/2 cup of Olive Oil
    • 1/2 Tablespoon of Smoked Paprika, Garlic, Chili & Chives (by The Gourmet Collections Spice blends)
    • 1 teaspoon of home-made Garlic oil
    • Salt and Pepper to taste

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    Share This Recipe

    Layers of breaded eggplant, mozzarella and tomato sauce make your mouth water as the smell of this Skinny Eggplant Parmigiana fills your kitchen. The classic never tasted so good!

    Healthy and light, our Italian Eggplant Casserole bakes up with tons of texture and taste. We made sure to add in some colorful, good-for-you tomatoes for extra pizzazz.

    Put a fancy new spin on roasted veggies with our Italian Veggie Napoleon. Layers of healthy vegetables, cheese, tomato sauce and fresh basil make this a dish to remember!

    This year-round Italian-Style Caponata is especially perfect for big get-togethers. It even makes a nice change-of-pace Thanksgiving Day appetizer. This dish is yummiest served with bread!

    Looking for an easy way to make your eggplant recipe healthy? These Eggplant Pizza Chips are a fun, healthy snack that taste great, too!

    Have no fear of trying our healthy, veggie-filled Spicy Baked Linguine. Because the recipe calls for salsa, you control the heat level. Plus, it's full of good-for-you eggplant, zucchini, peppers!

    Looking for more ideas for how to cook eggplant? Well we've got you covered. Here are a few more easy eggplant recipes for you to enjoy!
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    Italian Veggie Blend

    The ingredients you'll need

    You'll only need a few simple ingredients to make this tasty casserole (this is an overview - the exact measurements are listed in the recipe card below):

    Eggplant: Look for a large, firm eggplant with smooth skin. I don't peel the eggplant, but you can peel it if you want.

    Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the casserole could end up too salty.

    Garlic powder: Make sure it's fresh! A stale spice can easily ruin a dish. You can also use fresh minced garlic instead of garlic powder.

    Marinara sauce: Try to find a no-sugar-added brand. I like Rao's.

    Shredded Mozzarella: A good alternative to mozzarella is provolone.

    Grated parmesan: Shredded parmesan works too in this recipe.

    You can store roasted eggplant slices in the refrigerator for 3-5 days. Let them cool after you roast them and then place them in layers in an airtight container.

    This oven roasted eggplant recipe freezes well! After cooking the eggplant, let them cool. Then, you can freeze them in a single layer on a cookie sheet. When they are frozen solid, you can transfer the slices to a freezer bag.

    When you’re ready to use your roasted eggplant slices, let them thaw and then re-heat in a skillet or 350 degree F oven until hot.

    Healthy Baked Penne with Vegetables

    585 calories, 21 grams sugar, 15.3 grams fat, 89.6 grams carbohydrates, 23.4 grams protein

    This hearty whole-wheat pasta serves up one truly satisfying meal. It&aposs packed with vegetables, including eggplant, zucchini, summer squash, onions, and mushrooms, and bursts with intense flavor, thanks to spices like oregano and red pepper.


    1 1/2 tbsp. extra virgin olive oil

    2 red peppers, cored and cut into 1-in. wide strips

    2 zucchini, quartered lengthwise and cut into 1-in. cubes

    2 summer squash, quartered lengthwise and cut into 1-in. cubes

    8 cremini mushrooms, halved

    1 yellow onion, peeled and sliced into 1-in. strips

    1 tsp. freshly ground black pepper, divided

    Pinch of crushed red pepper

    Whole-wheat penne pasta (16 oz.)

    3 c. marinara sauce (store-bought or homemade)

    1 1/2 c. frozen peas, thawed

    1/2 c. grated fontina cheese 1/2 c. grated mozzarella 1/4 c. grated parmesan cheese>p> Directions:

    Chop all the veggies and preheat your oven to 450 degrees. On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 tsp. salt, and 1/2 tsp. pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Top the pasta with the remaining cheese (about 1/3 c.). Bake until top is golden and cheese melts, about 25 minutes.