Do you love eggplant parmesan? It is my go-to order whenever I am at an Italian restaurant. However, I rarely make it at home because of all the work involved. I don't want to be frying up eggplant and dealing with the mess and splatter of oil. Plus, all that frying isn't the healthiest. So let's skip the frying, keep the flavor and make a healthier Eggplant Parmesan Without Frying that's still a tasty dish!
This classic Italian recipe is made with everything you'd expect in traditional fried eggplant parmesan: breaded eggplant slices layered with tomato sauce, mozzarella, and parmesan. All of the flavors without any of the mess or grease. Be sure to also try our Grilled Flatbread with Pesto and Mozzarella.
Jump to:
Healthy Eggplant Parmesan
Making eggplant parmesan often results in a lot of unnecessary calories and sometimes unwanted fats. But by baking this classic Italian dish instead of frying it, you can cut out a lot extra calories without sacrificing taste. Once you try making eggplant this way, you might never go back to frying!
In addition to being better for you, cleanup is a lot easier with this baked eggplant parmesan recipe. Baking not frying the eggplant means you can say goodbye to oil splatters. If you are looking to make healthier choices without skimping on flavor, give this eggplant recipe a try!
Ingredients for Eggplant Parmesan Without Frying
- Eggplant - The tender eggplant provides a meaty texture and flavor base for the dish.
- Egg - The eggplant slices get dredged in the egg and them dipped in the breadcrumbs. The egg helps the breadcrumbs to stick to the eggplant.
- Bread Crumbs - Used to coat the eggplant. You can use seasoned breadcrumbs if you prefer.
- Parmesan Cheese - Mixed in with the breadcrumbs.
- Mozzarella Cheese - Shredded.
- Marinara Sauce - I love this homemade marinara sauce.
- Salt and Pepper - To taste.
How to Make No Fry Eggplant Parmesan
Are you ready to this mess free eggplant parmesan? Simply slice your eggplant into uniform rounds and give them a little dip in a bowl of beaten egg.
Then smother those eggplant slices in bread crumbs mixed with parmesan cheese. Place them on a baking sheet and pop them in the oven. You can use cooking spray on the baking pan or parchment paper for some really easy cleanup. As they cook, the eggplant will become tender and the breading crisp.
Finally, it's time to add some zesty marinara sauce and shredded mozzarella on top and then these babies are headed back into the oven for a few minutes. This allows the cheese to get all melty and gooey.
What I love about this eggplant parmesan without frying is that you can serve the slices as is, or stack them so they resemble a more traditional eggplant parmesan.
Tips for Making Sheet Pan Eggplant Parmesan
Tip 1: When slicing the eggplant, you don't want your slices to be too thin or too thick. About half an inch thickness works well as it lets the eggplant get tender while the edges get perfectly crispy.
Tip 2: To mix things up a bit, try mixing in some Italian herbs into your breadcrumbs. This will add extra flavor to the dish.
Tip 3: When you take the eggplant out of the oven be sure to let it rest for a few minutes before serving. Letting it sit for a few minutes not only makes it easier to cut but also lets the flavors meld together.
How to Store Eggplant Parmesan?
This eggplant is best served warm and fresh right out of the oven. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat the eggplant parm, you can place it in the oven at 350 degrees for 10-15 minutes or until it has warmed through. If you are wondering if you can freeze any leftovers, the answer is yes! You can freeze individual portions for up to 3 months.
What To Serve with Eggplant Parmesan?
When you are serving Baked Eggplant Parmesan, you may want to stick with an Italian dish for a side. Angel hair pasta with marinara sauce if a favorite, as is any kind of pasta side. I have listed some of our favorite sides for this recipe below, but remember, you can always keep it simple with a green salad tossed in a light vinaigrette or freshly made garlic bread.
- Italian Tortellini Salad
- Italian Pull Apart Bread
- Pepperoni Pizza Roses
- Best Garlic Bread from Love Bakes Good Cakes
Essential Tools for Eggplant Parmesan
When making this sheet pan Eggplant Parmesan recipe, you of course should start with a large sheet pan that can comfortably accommodate the eggplant slices. A sharp knife, preferably with a serrated edge will help you to slice the eggplant. Having some bowls handy for dipping the eggplant into the egg and coating with breadcrumbs is a good idea. Parchment paper is helpful to use to line your baking sheet to prevent sticking and make for an easy clean-up. I found most of these kitchen essentials on Amazon and have shared my favorites below for your convenience.
Commercial Quality Baking Sheet Pan Set, Natural Aluminum Cookie Sheet, Umite Chef Warp Resistant Nonstick Baker's Half Sheet Pan, Large Thick Cookie Tray Pans for Baking, Roasting(2 Pack, 18X13Inch)
Umite Chef Mixing Bowls with Airtight Lids, 8PCS Stainless Steel Nesting Mixing Bowls Set, 3 Grater Attachments & Non-Slip Bottoms, Black Kitchen Bowls, Size 5, 4, 3.5, 2, 1.5QT for Baking & ServingChef Knife, Ultra Sharp High Carbon Stainless Steel Chef knife set, 3-pc, 8 inch Chefs knife, 4.5 inch Utility Knife, 4 inch Paring KnifeKatbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)KitchenAid Ribbed Soft Silicone Oven Mitt Set, 7Searon Kitchen Countdown Timer Magnetic 60 Minute Wind Up Mechanical Timer Stainless Steel for Home Baking Cooking Oven (Gray Color)
Other Recipes With Breadcrumbs
📖 Recipe
Eggplant Parmesan Without Frying
Ingredients
- 1 Eggplant sliced
- 1 Egg
- 1 cup Bread Crumbs
- ½ cup Parmesan Cheese
- ½ cup Mozzarella Cheese
- 12 oz Marinara Sauce
- Salt and Pepper to taste
Instructions
- Pre-heat oven to 350 degrees.
- Slice the eggplant into ½ inch thick slices.
- Beat egg in a medium bowl.
- Dip each eggplant slice into the egg to cover both sides.
- Mix the parmesan cheese with the breadcrumbs. Then coat the eggplant in bread crumbs.
- Place the breaded eggplant slices on a prepared baking sheet.
- Bake for 20 minutes, flipping halfway through.
- Remove from oven and scoop a spoon or two of marinara sauce over each slice, and top with 2 tablespoons of mozzarella cheese. Add salt and pepper to taste.
- Bake for 5 additional minutes or until the cheese has melted.
Notes
- Slice your eggplant to ½ thickness for optimal cooking.
- Garnish with parsley or basil.
Dannii
I love this lighter version. It's such classic comfort food and this was delicious.
Harriet Young
This was lovely and light and not at all greasy. Great recipe!
MacKenzie
This is my new favorite dinner. It’s so cheesy and delicious. And bonus cause my kids enjoyed it too.
Kristine
This is delicious and I love how quickly it came together. I'll make this one again, thank you!
Gianne
The eggplant was perfectly tender and the flavors were amazing. This healthier version is now a staple in my meal rotation.