Baked Kale & Eggplant Parmesan

  Find me on Facebook at: Andrea Stewart, RD

 Hey everyone. Thanks for checking out this super easy, but wonderfully healthy and delicious recipe. You must like your vegetables and kale if you are reading in on this post. That is great. This dish offers up a world of nutrition with leafy green kale, eggplant, tomatoes, garlic, olive oil and some reduced fat cheese for protein and calcium!! Complete meal? Oh yes! I also added in some 100% whole wheat angel hair which was so delicate and soft with this heart healthy baked Parmesan spread over top. Here is what you will need:


  • 1 large eggplant, peeled and thinly sliced about 1/4 inch thick
  • 16 oz. of your favorite tomato sauce. If I don’t use homemade, I usually look for a reduced sodium sauce with simple natural ingredients made from a ton of vegetables.
  • 4 large handfuls of fresh kale leaves (stems removed)
  • 1.5 c. reduced fat shredded Italian cheese blend
  • 15 oz. can of no sodium diced tomatoes or 2 whole fresh tomatoes diced
  • 1/2 c. Parmesan cheese
  • Olive oil to drizzle
  • 2 tbsp. garlic powder
  • Additional ingredients to layer in: bread crumbs, mushrooms, olives


Layer all ingredients in this order two or three times or until ingredients are used up: tomato sauce, eggplant, kale, garlic, diced tomatoes, sauce and cheese. Always end with cheese. Cover tightly with foil. Bake at 400 for 40 minutes covered, then uncovered at 350 for 15-20 minutes. It will be done when the eggplant is soft and easily cuts with a fork. Serve over some delicate whole wheat angel hair or a wheat free grain if you are gluten intolerant. Enjoy! Also find me on Facebook: Andrea Stewart, RD

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