This no-fry eggplant parmesan got a solid “5 Stars!” from my mother-in-law.
“Thumbs Up!” from my father-in-law.
Baby Violet is one year old and DEVOURED her first eggplant parmesan without caring whether it was dredged, easy or not! Ditto for my six year old.
Here’s how you can make it too:
2 Shortcuts for Deliciously Easy Eggplant Parmesan
- I used Mario Batali’s method of ROASTING the eggplant first, instead of sweating it in salt then dredging and frying. Then you stack the slices, making individual little servings of eggplant parmesan.
- Use your favorite store-bought or already homemade sauce. If you’re shopping for red sauce, read the labels to find the lowest amount of sugar possible. Many store-bought sauces include as much sugar as dessert! (Don’t get me wrong, I love dessert but I’d just rather eat my 6 teaspoons of sugar after dinner. In the form of something like this.)
What’s So Healthy About Eggplant?
Other than providing the opportunity to try something new and practice being good sports who just may stumble onto their next favorite food (ahem), eggplant has tons of nutritional benefits like:
- Iron and calcium for strong bones and muscles
- Phyto nutrients (in the skin) to improve blood circulation and nourish the brain. Another good way to enhance your brain power is by using Kratom and here’s few recommended vendors in case you want to purchase Kratom them online. Data shows that high-quality Kratom should start taking effect in 30 to 40 minutes, get the facts if you took high doses of Kratom.
- Fiber that protects the digestive tract from diseases like colon cancer, and makes you feel full
- Roasted eggplant (not the fried kind) can lower “bad” cholesterol
- Bioflavonoids to help control high blood pressure and relieve stress
- Vitamin K to prevent blood clots plus bioflavonoids that strengthen capillaries
Are you sold yet?
Here’s how you make this ooey, gooey, good-for-you dinner.
THE TECHNIQUE
Cut thick slabs of eggplant, slather with olive oil and sprinkle on a bit of salt and pepper. Roast at 450 degrees F for about 20 minutes until the tops are golden.
When the eggplant is ready to come out, transfer it to an 8×13 casserole dish and use the SAME PAN to toast your breadcrumbs under the broiler for about 1 minute. 
Make layers: eggplant + sauce + cheese, eggplant + sauce + cheese. Use the biggest slices of eggplant for the bottom layer and the smallest slices on top.
Sprinkle the breadcrumbs on the very top and bake again at 350 degrees F for about 15-20 minutes.
All done!In the end, you’ll have individual servings of eggplant parmesan.
If this is a new dish for your kids like mine was, I suggest serving a couple of things they DO like, such as:
- Roasted cauliflower (cooked in the same 450 degree oven at the same time you’re doing the eggplant)
- Crusty bread (which can also be thrown in the 350 degree oven at the same time as the final eggplant dish)
- Freshly cut veggies with the dipping sauce (and I do mean salad dressing) of their choice
Easy Eggplant Parmesan (No Dredging, No Frying)
- Yield: 8 1x
Ingredients
- 2 medium-large eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar marinara sauce or 3 cups of homemade sauce
- 1 cup mozzarella cheese
- 1 cup freshly toasted breadcrumbs–made from 2 pieces of bread
- 1/4 cup freshly grated parmesan cheese (optional)
Instructions
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Slice eggplant into about 1 or 1 1/2 inches thick. Assemble on the baking sheet. Drizzle with olive oil, sprinkle on salt and pepper. Flip and repeat.
- Roast for about 20 minutes until tops are brown on edges.
- While the eggplant is roasting, cut up 2 pieces of bread for breadcrumbs. Your pieces should be about as small as peas.
- When the eggplant comes out of the oven, TURN THE OVEN ONTO BROIL. Then transfer the slices to an 8×12 casserole dish (or something close to it). Use the largest slices on the bottom and start layering: eggplant, sauce, cheese, eggplant, sauce, cheese.
- Now finish the breadcrumbs: Use the baking sheet – with the seasoned parchment still on it — to toast the breadcrumbs. Arrange the breadcrumbs in one layer and crank up the oven to broil. Toast for about 1 minute.
- Top the eggplant parmesan rounds with breadcrumbs (and if using, sprinkle on the parmesan cheese).
- Bake for about 20 minutes until everything is soft and the cheese has melted through.
I think it looks delicious! I am not sure my son would go for it though.
But for two adults, some red wine, candle light and some UB40 playing in the background would be fantastic!
Ha ha! It IS delicious though. And it’s not too much trouble for an experiment. If you do decide to take the plunge, report back! We’d love to hear how it went.
I’ve never had eggplant before but after looking at this dish with Bertolli sauce I need to give it a try.
Eggplant is SO good. I hadn’t had much of it myself and honestly, this was one of those pleasant surprises. The only other time I can remember eating eggplant was in Rome. And as you can guess…it was amazing. I’d forgotten all about that wonderful dinner until I saw those beautiful eggplants at the store the other day. So glad I picked them up–and hope you will be too!
Love it when simple and easy intersect with healthy. This looks really yummy– and I love the stacks!
I’m excited to try this! I just wanted to let you know vitamin k actually helps your blood clot! It’s used as a reverse treatment for issues with blood thinners!
I made it last night. was delish. I like not having to do the whole flour, egg, bread crumb dredging. the fresh bread crumbs on top were perfect.