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Simple Eggplant Parmesan

Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.

Author Beachbody


  • Nonstick cooking spray

  • 1 large eggplant, cut into 8 approx. ½-inch thick slices (about 2¼ lbs.)

  • ½ tsp sea salt (or Himalayan salt), divided use

  • 4 tsp olive oil, divided use

  • 1 medium onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 (15-oz.) can diced tomatoes, no salt added

  • ¼ cup + 1 Tbsp. finely chopped fresh basil, divided use

  • 1 tsp Italian seasoning, divided use

  • Water

  • ¼ cup grated Parmesan cheese

  • ¼ cup shredded part-skim mozzarella cheese


  1. Preheat oven to 375° F.

  2. Lightly coat medium baking sheet with spray. Set aside.

  3. Place eggplant slices on paper towels. Sprinkle with ¼ tsp. salt. Set aside for 30 minutes.

  4. While eggplant is sitting, heat 2 tsp. oil in medium nonstick skillet over medium-high heat.

  5. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  6. Add garlic, cook, stirring frequently, for 1 minute.

  7. Add tomatoes, ¼ cup basil, remaining ¼ tsp. salt, and ½ tsp. Italian seasoning. Bring to a boil. Reduce heat to low; gently boil for 10 to 12 minutes. If sauce becomes dry, add 1 to 2 Tbsp. water. Remove from heat. Set aside.

  8. Pat eggplant dry. Place on prepared baking sheet. Brush with remaining 2 tsp. oil and sprinkle with remaining ½ tsp. Italian seasoning. Bake for 22 to 25 minutes, or until tender but not mushy.

  9. Preheat broiler on high.

  10. Top each eggplant slice evenly with tomato mixture, Parmesan cheese, and mozzarella cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.

  11. Sprinkle with remaining 1 Tbsp. basil before serving.

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3 Green

1/2 Blue

1 tsp.

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