One serving of this eggplant Parmesan is only 167 calories! This is the best eggplant Parmesan recipe you'll find, especially if you're looking to reduce calories, and avoid extra carbohydrates. We skip breading the eggplant, saving hundreds of calories, without changing the flavor or texture at all!You can make things easy, and purchase some organic, store-bought marinara sauce. Or you can make my low calorie marinara sauce included in the link below. Either way, this baked eggplant Parmesan will become one of your favorite dinners.
Line a baking sheet with paper towels. Sprinkle 1 teaspoon of salt over the paper towels.
Spread the eggplant rounds over the salted paper towels, cover with another teaspoon of salt. Top with more paper towels. (You may need to do two layers, that is ok... just make sure paper towels are between the layers of eggplant)
Let the eggplant rounds sit for 2-10 hours. The salt will help them sweat out excess moisture.
Preheat the oven to 350°.
Spread 1/3 cup of marinara sauce on the bottom of a baking dish. Add 1 layer of eggplant, add 1/3 cup marinara sauce, then 1 teaspoon of Parmesan cheese. Add another layer of eggplant, sauce, and cheese. Top with tomato slices, the remaining marinara sauce and mozzarella cheese.
Bake for 45 minutes, uncovered until the cheese is melted and slightly browned.