Here’s a delicious and healthy No-Fry Eggplant Parmesan recipe! This dish delivers all the classic flavors of eggplant Parmesan without the oil-heavy frying. Baked eggplant slices become perfectly tender and crisp, layered with marinara sauce and melty cheese for a comforting, Italian-inspired meal.
No-Fry Eggplant Parmesan Recipe
Ingredients
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1 tablespoon salt (for draining moisture from the eggplant)
- 1 1/2 cups breadcrumbs (panko works well for extra crispness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and pepper to taste
- 2 large eggs, lightly beaten
- 2 cups marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil (optional, for garnish)
Instructions
Step 1: Prepare the Eggplant
- Salt the Eggplant:
- Lay the eggplant slices on a baking sheet lined with paper towels.
- Sprinkle both sides with salt and let them sit for about 30 minutes. This will help draw out excess moisture, making the eggplant less bitter and more tender.
- Rinse and Pat Dry:
- Rinse the eggplant slices under cool water to remove the salt, then pat them dry with a clean towel.
Step 2: Preheat and Prepare Breading
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare Breading:
- In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- In another bowl, beat the eggs.
Step 3: Bread the Eggplant
- Dip and Coat:
- Dip each eggplant slice first into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere.
- Arrange on Baking Sheet:
- Place the breaded eggplant slices in a single layer on the prepared baking sheet.
Step 4: Bake the Eggplant
- Bake Until Crisp:
- Bake in the preheated oven for 20 minutes, flipping halfway through, until the eggplant slices are golden and crispy.
Step 5: Assemble and Bake
- Layer in Baking Dish:
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange half of the baked eggplant slices in a single layer over the sauce. Spoon a little more sauce over the eggplant, then sprinkle with mozzarella cheese.
- Repeat with another layer of eggplant, sauce, and mozzarella.
- Bake:
- Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
- Garnish and Enjoy:
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh basil if desired, and serve warm.
Tips for Perfect No-Fry Eggplant Parmesan
- Use Panko for Extra Crispiness: Panko breadcrumbs add an airy, crunchy texture to the baked eggplant.
- Avoid Soggy Eggplant: Salting the eggplant before baking is key to drawing out moisture and preventing sogginess.
- Customize with Cheese: Add a little extra Parmesan between layers for more flavor, or use a mix of mozzarella and provolone.
Serving Suggestions
- With Pasta: Serve over spaghetti or angel hair pasta with extra marinara sauce.
- As a Sandwich: Layer slices of eggplant Parmesan in a crusty roll or baguette for a hearty sandwich.
- With a Side Salad: A simple green salad with Italian dressing complements this dish well.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a 350°F oven until warmed through, or microwave in individual portions.
This No-Fry Eggplant Parmesan is the perfect way to enjoy a lighter, yet satisfying version of the classic Italian dish. Enjoy the rich flavors without the extra oil—perfect for a weeknight meal or a cozy weekend dinner!