Eggplant Parmesan Bake (Low-Fat)

Roasting the eggplant slices instead of frying them, brushed with just a little olive oil, keeps this version noticeably lighter than the traditional breaded-and-fried approach while still delivering that tender, saucy bake.

Using low-fat mozzarella and parmesan keeps the dish fitting into a lighter, still fully vegetarian meal, without skipping the cheese pull people actually want from eggplant parmesan. Layering roasted eggplant, marinara, cheese, and breadcrumbs twice builds up real structure, and a scattering of Italian seasoning between layers keeps the flavor from concentrating only at the top. Let it bake uncovered until golden, then finish with fresh basil.