Roasted Eggplant Parm - Lightened!
Recipe type: Side Dish / Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Roasted Eggplant Parmigiana Lightened is a gluten-free, no carb, very light and very tasty eggplant parmigiana! Super easy and ready in 30 minutes!
  • 3 eggplants, rinsed (discard tops) and cut into cubes, 1 to 2-inches in size
  • ¼ tsp. of salt
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup marinara sauce, and extra if needed
  • grated pecorino cheese
  • fresh basil - sliced into ribbons
  • olive oil cooking spray
  1. Preheat oven to Roast at 375 degrees. (Or roast at 400 degrees, depending on your oven)
  2. In a large nonstick roasting pan, lightly spray with cooking spray. Scatter chunks of eggplant, and scatter lightly with salt over them. (Reserve the extra-virgin olive oil for later).
  3. Place the pan onto the middle rack of the oven and roast the eggplant for 10 to 15 minutes, or longer until the eggolant turns into a golden color. Then open the oven and gently shake the pan a few times to rotate the bottom to the top, or use a spatula to flip them over so they roast evenly. Roast for another 10 minutes.
  4. As the eggplant turns golden, carefully pull the rack out, and lightly drizzle extra-virgin olive oil over the eggplant, about 2 tablespoons. Push the rack back into the oven, and Turn Off the oven. Allow the eggplants to sit in the oven for additional 5 to 10 minutes, or until most of the eggplant is light golden and tender to the bite. (Do not over roast, or you will have hard-to-chew eggplants.)
  5. Remove from oven and transfer eggplant to a large serving platter. Spoon a single layer of marinara sauce on top. Then sprinkle with grated pecorino cheese and fresh chopped basil. Set aside for a few minutes before serving, allow it to sit for awhile. Serve warm or at room temperature.
  6. Serves 6 to 8
Recipe by 2 Sisters Recipes by Anna and Liz at