Love the flavors of classic eggplant Parmesan but looking for something a little lighter? Baking the eggplant in this dish is easier and much lower in fat than the traditional coating and frying. A simple pink sauce between layers of eggplant gives rich and creamy flavor without using so much cheese — but don’t worry, there is still plenty of bubbling mozzarella to make this dish feel like you’re eating at your favorite Italian restaurant.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Lighter Eggplant Parmesan – Everyday Food with Sarah Carey
https://www.youtube.com/user/everydayfoodvideos
Video Rating: 4 / 5
Great recipe! I am doing this right now but vegan 😀 I’m sure it will
turnout awesome :D
Check out this video on YouTube:
I’m cooking it tonite! I’m trying to transition from eating meat for a few
weeks. I hope it’s good!
Please do more vegetarian and eggplant related dishes 
You can find the written recipe at Martha Stewart.com. Looks delish!!
what yall talkin about too much salt..she needs more salt
I don’t think you over salt Sarah! 
Thank you for sharing! 
you are awesome thanks 😀 love your hairdoo also 😛 
definitely going to make that for the new year. thanks!
Again, one of the yummy recipes I can’t eat as I am allergic to tomatoes =(
I hate being allergic to tomatoes…Darn..even using roasted bell peppers
instead doesn’t make it taste soooo good…=(
That is like the biggest eggplant I’ve ever seen lol 
Thanks for sharing. I baked it over the weekend and my entire family loved
it! 
Hmm, looks good finished but not good for gluten-free friends… =)
People need to calm down about Sara and the salt. I don’t think Sarah uses
a lot of salt. She just seasons her food properly. I would wager that for
every eight out of ten people who wonder why their food doesn’t turn out
well, it’s because they didn’t season their food properly. I would also
wager that the people who complain about Sarah using too much salt are the
ones who watch cooking videos, but rarely or never cook. People who cook a
lot know the importance of proper seasoning. Finally, it’s better to cook
one’s own food at home and to season it properly. It’s almost ALWAYS
healthier to cook at home than to buy something prepackaged from the store
or going out to eat.
My favourite online chef!!
Where is the written recipe???????????!!!!!!!!!!!!!
This looks so good! I love eggplant parmesan but have avoided it for the
past few years due to all the fat and frying involved. This looks
completely doable!
Looks delicious. I will definitely pick up an eggplant this weekend.
I notice that many professional cooks seem to use A LOT of salt. Is it
possible that one can become desensitized to its flavor so that one needs
increasing amounts to get the same taste? I did a no/low salt summer in
support of my mother who had hypertension. National guidelines are no more
than 1 tsp/day. I was definitely more sensitive to salt afterwards.
barf anything eggplant
I’m so glad that you are offering more and more vegetarian dinner options.
This looks delicious and I will try this for dinner tonight if I can find
some good eggplants at the store. I have everything else in my frig and
pantry to make this.