Easy Healthy Skinny Baked Eggplant Parmesan Melts

Eggplant Parmesan Melts

Easy Healthy Skinny Baked Eggplant Parmesan Melts

Slices of eggplant baked and then topped with sliced fresh tomatoes, diced mozzarella and grated Parmesan, baked again for a few minutes until melty, then topped with fresh basil. You get all the delicious flavors of eggplant parmesan with a lot less fat and calories. It’s  much lighter, healthier, and easier than traditional eggplant parmesan too.

I feel like I’ve been on a bit of a “Parmesan” kick recently. Chicken Parmesan and Eggplant Parmesan are two of my all-time favorite dishes.  A few weeks ago I made a yummy Weight Watchers version of  Chicken Parmesan that was a huge hit.

Skinny on Baked Eggplant Parmesan Melts

The recipe for these easy healthy skinny baked eggplant Parmesan melts is another winner from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla Saulsbury, which has turned out to be my most-used cookbook of the summer.

Serve with a simple green salad and crusty whole-grain bread for a deliciously light and healthy dinner. According to my calculations each serving has 180 calories and *4 Weight Watchers Points Plus.


Eggplant Parmesan Melts

Easy Healthy Skinny Baked Eggplant Parmesan Melts

Skinny Eggplant Parmesan Melts
Prep time
Cook time
Total time
Eggplant parmesan made lighter and healthier
Recipe type: Main
Cuisine: Italian
Serves: 6
  • nonstick cooking spray (preferably olive oil)
  • 2 large eggplants, trimmed and cut into ½-inch thick rounds
  • ½ teaspoon salt, divided
  • 4 tomatoes, cored and sliced
  • 6 ounces fresh mozzarella in water, drained and diced
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ cup packed fresh basil leaves, torn
  1. Preheat your oven to 400 F degrees. Coat a large rimmed baking sheet with nonstick spray or for easy cleanup, first line your pan with foil and then coat the foil with spray.
  2. Lightly spray both sides of the eggplant slices with cooking spray, then place them on the prepared baking sheet and sprinkle on ¼ teaspoon of the salt.
  3. Bake in a preheated oven until softened, about 30 minutes.
  4. Arrange tomato slices on top of the eggplant slices. Evenly sprinkle on the mozzarella cubes, Parmesan and remaining ¼ teaspoon salt.
  5. Return to the oven and bake until the cheese is melted, 5 to 8 minutes.
  6. Remove from the oven and top with basil.
Cook's Notes
Nutritional Estimates Per Serving (2-3 slices depending on size of eggplant): 180 calories, 9 g fat, 19 g carbs, 11 g fiber, 10 g protein and 4 Weight Watchers PointsPlus value

Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness

*PointsPlus® for calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

More Light & Healthy Weight Watchers Friendly Eggplant Recipes:

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  1. says

    Easy. Healthy. Skinny. A great combination! Roasted eggplant gets so soft, this recipe must be a real trick, timing-wise, getting the eggplant done, the tomatoes warm and the cheese melted and browning. Nice contribution to power foods!

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