No Fry Eggplant Parm
Skip the frying but keep all the flavor with this irresistible No Fry Eggplant Parm! This lighter take on the classic Italian favorite combines baked, breaded eggplant slices with layers of zesty marinara sauce, gooey mozzarella, and nutty Parmesan cheese. By baking the eggplant instead of frying, you’ll achieve a perfectly crisp texture with fewer calories and less mess. Coated in a blend of panko breadcrumbs, Italian seasoning, and garlic powder, each bite is bursting with savory goodness. Easy to assemble and ready in just about an hour, this comforting casserole is perfect for weeknight dinners or casual entertaining. Serve it warm, garnished with fresh basil, for a wholesome, crowd-pleasing dish that even your non-vegetarian friends will adore.
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Recipe Information
Ingredients
- 2 pieces Eggplant (large)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Garlic powder
- 2 pieces Eggs
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- Fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them with olive oil.
Slice the eggplants into 1/4-inch rounds. Place the rounds on a clean kitchen towel or paper towels in a single layer. Sprinkle both sides with the salt to draw out moisture. Let them sit for 15 minutes, then pat dry with another towel.
Drizzle 1 tablespoon of olive oil over the baking sheets. Arrange the eggplant slices in a single layer on the sheets and brush the tops of the slices with the remaining 2 tablespoons of olive oil.
Bake the eggplant slices for 20 minutes, flipping them halfway through, until they are golden and tender. Remove from the oven and set aside.
While the eggplant is baking, prepare the breadcrumb mixture. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder. Beat the eggs in a separate bowl.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly across the bottom.
Dip each baked eggplant slice into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to adhere. Layer half of the coated slices over the marinara in the baking dish.
Top the first layer of eggplant with 1 cup of marinara sauce and 3/4 cup of shredded mozzarella cheese. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 532 mg | 178% | |
| Sodium | 5297 mg | 230% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 45.6 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1835 mg | 141% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
