4 Ingredient Healthy Eggplant Parmigiana

healthy eggplant parmigiana

This is gonna be a JSHealth favourite! 4-ingredient nourishing healthy Eggplant Parmigiana. Just eggplant, Napoletana, ricotta (or lentils for a non-dairy, vegan version) and basil. One of the easiest dishes I’ve ever made, and so damn delicious. Serve with a protein of choice or a fresh green salad. Divine!


Healthy Eggplant Parmigiana


Serves: 2




  • 2-3 medium eggplants
  • 250g Napoletana sauce (organic, sugar-free if possible)
  • 1 cup ricotta cheese (or use lentils as a vegan option)
  • 1 bunch basil leaves
  • Sea salt
  • 1 tbsp olive oil
  • 1 tsp chilli 




  1. Preheat oven to 180° Celsius.
  2. Slice eggplant into medium-thickness circular shapes.
  3. Add half the eggplant slices to a baking dish then spoon over half the Napoletana sauce, ricotta and basil. Drizzle with 1 tbsp olive oil and sprinkle sea salt.
  4. Repeat the above process with the remaining eggplant, sauce, ricotta and basil so that you have 2 layers.
  5. Bake in oven for 45 minutes – 1 hour. Allow to cool slightly before serving.


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  • Christy Bayeh

    Hi Jess, this recipe was delicious!! What are the calories for something like this?

    • Hi Christy! We don’t believe in calorie counting at JSHealth 🙂 Instead, focus on how the food makes you feel after – are you satiated and satisfied? If yes, that’s a good indication you’ve eaten enough. Enjoy x

  • Taryn

    Hi Jess, just wondering how you would incorporate the lentils if you chose that option. Thank you!

    • Hi Taryn! Add a layer of lentils between the eggplant and Napoletana sauce, then repeat in Step 4. Bake it all together for a delicious plant-based meal!

      • Taryn O’Connor

        Thanks!! Sounds delish!



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