Eggplant Parmesan Without Frying
This baked eggplant Parmesan skips frying but keeps the classic flavors intact. Eggplant is roasted until tender, then layered with ricotta, Parmesan, tomato sauce, mozzarella, and a simple breadcrumb topping. It’s an easy oven-baked version of a traditional favorite.
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.
Notes
Straining 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.
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.
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.
Nutrition
Calories: 649.4kcalCarbohydrates: 28.9gProtein: 28.9gTotal Fat: 48.3gSaturated Fat: 19.1gCholesterol: 96.6mgSodium: 1016.7mgPotassium: 967.9mgFiber: 8.9gSugar: 12.6gNet Carbohydrates: 20g
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