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–+ servings

How to Make Crispy Baked Eggplant Parmesan Without Frying

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Learn how to make crispy baked eggplant parmesan without frying! This healthy eggplant parmesan casserole recipe is an Italian classic.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1
Course: Allrecipes
Cuisine: American, Italian, Mediterranean
Calories: 553
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups Italian-seasoned breadcrumbs plus more if needed
  • 3 large eggs
  • 1 very large eggplant or 2 medium about 3–3 1/2 lbs total
  • Olive oil cooking spray
  • 5 cups tomato sauce homemade marinara or store-bought
  • 16 oz whole milk mozzarella, grated 450 g; not fresh mozzarella
  • 8 oz mild provolone, grated 225 g
  • 1 cup finely grated Pecorino Romano
  • Fresh basil or parsley, chopped optional, for garnish

Method
 

  1. Prepare the eggplant.
  2. Pour the breadcrumbs into a shallow bowl and whisk the eggs in a separate shallow bowl until smooth.
  3. Peel the eggplant and slice it into rounds approximately 1/4 inch thick.
  4. Dip each slice into the egg to coat both sides, let the excess drip off, and press into the breadcrumbs to coat evenly.
  5. Arrange the breaded slices in a single layer on baking sheets, working in batches if necessary.
  6. Broil the eggplant.
  7. Preheat the broiler to high and position the oven rack near the top.
  8. Generously spray the tops of the breaded eggplant slices with olive oil.
  9. Broil for 2 to 3 minutes until golden and crisp, then flip with tongs, spray with olive oil, and broil until the other side browns; remove finished slices to cool and repeat for all batches.
  10. Assemble the eggplant parmesan.
  11. Preheat the oven to 350°F (175°C) and reserve 1 1/2 cups each of mozzarella and provolone for the final topping.
  12. Spread a thin layer of tomato sauce across the bottom of a 9x13-inch casserole dish.
  13. Arrange a single layer of eggplant over the sauce, top with a thin layer of sauce, and sprinkle with mozzarella, provolone, and Pecorino Romano.
  14. Repeat the layers of eggplant, sauce, and cheese until all ingredients are used.
  15. Finish with a final layer of sauce and top with the reserved mozzarella and provolone.
  16. Bake the dish.
  17. Cover the dish with foil and bake for 40 minutes, then remove the foil and bake for an additional 10 minutes until bubbling and golden.
  18. Remove from the oven and let rest for at least 30 minutes before slicing, then garnish with chopped basil or parsley if desired.
  19. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Calories: 553kcal

Notes

Eggplant Prep: I always peel my eggplant because the skin can get tough and bitter during the bake, and I salt the slices for 20 minutes before breading to draw out excess moisture