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Eggplant Parmesan Without Sauce

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A classic Italian-American dish featuring breaded and fried eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, baked until golden and bubbly.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 tablespoon salt (for drawing out moisture)
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese
  • 3 large eggs, beaten
  • 1 cup all-purpose flour
  • 3 cups marinara sauce
  • 1/4 cup fresh basil leaves, chopped
  • Olive oil, for frying
  • Salt and pepper, to taste

Instructions

  1. Slice the eggplants and sprinkle with 1 tablespoon of salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  2. Preheat oven to 375°F (190°C).
  3. Prepare a breading station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with 1/2 cup Parmesan in a third.
  4. Coat each eggplant slice first in flour, then egg, then breadcrumb mixture.
  5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on each side, about 2–3 minutes per side. Drain on paper towels.
  6. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer fried eggplant slices over sauce, then top with more sauce, mozzarella, Parmesan, and basil. Repeat layers, finishing with sauce and cheese.
  7. Bake for 25–30 minutes until cheese is melted and bubbly.
  8. Let cool for 5–10 minutes before serving.

Notes

  • For a lighter version, bake the breaded eggplant slices instead of frying.
  • Use gluten-free breadcrumbs to make it gluten-free.
  • Fresh mozzarella can be used for a creamier texture.

Nutrition

Keywords: eggplant parmesan, baked eggplant, Italian vegetarian recipe, aubergine parmigiana

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