Eggplant Parmesan and arugula salad

By Jeff Richards
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I make this all the time. It’s delicious. You won’t miss Chicken Parmesan after eating this. It’s all about doing a similar take but using vegetables to your advantage, only a little bit of bread crumbs, lighter cheeses and taking advantage of the oven. This dish is then buried with healthy arugula and a ton of lemon to lighten the dish and make it a lot healthier yes still delicious. This came from going to old school Italian restaurants and feeling incredibly bloated after. You’ll love this recipe for how simple, light and delicious it is!



  • 2 eggplants, cut into large flat slices
  • 3 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup fat free ricotta or cottage cheese
  • 1/2 bunch basil, sliced
  • 2-1/2 cups tomato sauce or tomato passata
  • 1 cup skim mozzarella cheese, shredded
  • 1 lemon
  • 1 bag arugula
  • 5 tablespoons extra virgin olive oil
  • Salt
  • Ground pepper


  1. Preheat the oven to 400 degrees and have a large baking sheet with parchment ready.
  2. Salt eggplant slices on both sides liberally and let them sit for 30 minutes and then wipe off. Do not rinse. This makes the eggplant easier to eat.
  3. Dip eggplant into egg then into the egg then into the bread crumbs and lay on the tray. Bake for 15 minutes until golden brown.
  4. After 15 minutes, pull out eggplant and top them with ricotta, mozzarella and tomato sauce.
  5. Place bake in the oven and broil until cheese is melted. About four minutes.
  6. Remove from the oven, top with basil and serve with arugula tossed in juice from one  lemon and olive oil. Serve. 

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