Eggplant Parmesan without frying is an easy way to enjoy this classic dish without hot oil. Japanese eggplants are roasted until tender, then filled with ricotta and Parmesan. It's topped with tomato sauce, mozzarella, and a light breadcrumb topping.
This baked eggplant Parmesan is not fried. Japanese eggplants are roasted, stuffed with ricotta and Parmesan, topped with sauce, mozzarella, and breadcrumbs, then baked until hot and bubbling.
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A Seasonal Swap
My husband loves eggplant Parmesan. I was at a farmer's market last week looking for the tiny, round baby eggplants he always asks for. Being the middle of the winter, they were nowhere to be found.
I picked up a few long, skinny purple Japanese eggplants instead and figured they would be a good stand-in. As it turns out, they worked perfectly.
I wanted to avoid frying, so I baked them the same way I make my Baby Eggplant Parmesan, with a few small tweaks.
What Are Japanese Eggplants?
Japanese eggplants are long and slender with smooth, dark purple skin. They have thin skin and very few seeds, so they soften faster than large globe eggplants.
They also absorb less oil, which makes them a good choice for a recipe that isn't fried.
Their mild, slightly sweet flavor works well with ricotta, tomato sauce, and cheese.
Ingredients
- Japanese eggplants, ends trimmed
- Extra-virgin olive oil
- Kosher salt and black pepper
- Ricotta cheese
- Grated Parmesan or Locatelli Romano cheese, plus more for topping
- Marinara sauce or spicy Arrabiata sauce (jarred or homemade)
- Deli-sliced mozzarella cheese or 1 cup shredded mozzarella
- Fresh basil leaves, for garnish
For The Breadcrumbs
To make fresh breadcrumbs, place day-old bread in a food processor and pulse until it forms coarse crumbs. For a full tutorial on homemade breadcrumbs, see Buttered Breadcrumbs.
- fresh breadcrumbs or panko (use gluten free breadcrumbs as an alternative)
- olive oil or melted butter
- Italian seasoning
- grated Parmesan or Romano cheese
- salt
How To Prepare The Eggplant
- Preheat the oven to 400°F.
- Cut the eggplants in half lengthwise and scoop out about ½ inch of the flesh.
- Place the eggplant halves cut-side up on a rimmed baking sheet and brush lightly with olive oil.
- Flip cut-side down and bake for 15 minutes.
- Remove the pan, flip the eggplants back over, and let cool for 5 minutes.
Straining the Sauce
Eggplant releases moisture as it bakes, so using a thick sauce helps the dish hold together.
If your marinara is thin, strain it briefly to remove excess liquid, or simmer it for a few minutes to reduce it.
Stuffing and Baking the Eggplants
- In a small bowl, mix the ricotta, Parmesan, and a pinch of salt.
- In a separate bowl, mix the breadcrumbs with olive oil, Parmesan, Italian seasoning, and salt.
- Spoon the ricotta mixture into the baked eggplant cavities. Top with tomato sauce, then mozzarella, and finish with the breadcrumb mixture.
- Return to the oven and bake for 10 to 15 minutes, until hot and golden brown.
- Serve warm with extra Parmesan and fresh basil.
Serving
Serve the eggplant Parmesan hot, straight from the oven.
It works well as a main dish with pasta or a simple salad, or as a side with seared chicken, steak, or fish.
Storage and Reheating
Store leftovers in a single layer in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through, about 10 minutes. If using fresh breadcrumbs, sprinkle a little more on top before reheating to refresh the topping.
Eggplant Parmesan Without Frying
Ingredients
- 2 Japanese eggplants ends trimmed
- 2 tablespoons olive oil
- kosher salt and black pepper
- ¾ cup ricotta cheese
- 2 tablespoons grated parmesan or Locatelli Romano cheese plus more for topping
- ¾ cup marinara sauce see note about straining sauce
- ¼ pound deli-sliced mozzarella cheese or 1 cup shredded mozzarella
- ¼ cup fresh breadcrumbs or panko (regular or gluten-free)
- 1 tablespoon olive oil or melted butter
- 1 teaspoon Italian seasoning
- Grated Parmesan Locatelli and fresh basil leaves for serving
Instructions
- Preheat the oven to 400°F.
- Slice the eggplants in half lengthwise and scoop out about ½ inch of the flesh with a small spoon.
- Place the eggplant halves cut-side up on a rimmed baking sheet and brush lightly with olive oil. Flip cut-side down and bake for 15 minutes.
- Remove the pan, flip the eggplants back over, and let cool for 5 minutes.
- In a small bowl, mix the ricotta, Parmesan, and a pinch of salt.
- In a separate bowl, mix the breadcrumbs with parmesan, Italian seasoning, and salt. Add a spoonful of olive oil to moisten.
- Spoon the ricotta mixture into the baked eggplant cavities. Top with tomato sauce, then mozzarella, and finish with the breadcrumb mixture.
- Return to the oven and bake for 10 to 15 minutes, until hot and golden brown.
- Serve warm with extra parmesan and garnish with fresh basil leaves.
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