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No Breading, No Frying Eggplant Parmesan
Recipe

7 INGREDIENTS • 11 STEPS • 1HR 5MINS

No Breading, No Frying Eggplant Parmesan

4.0
1 rating
After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.
1HR 5MINS
Total Time
$0.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Eggplant
2
Medium Eggplants
(about 1 1/2 lbs total) cut crosswise into 1/2-inch slices
Olive Oil
1/3 cup
Olive Oil, divided
Breadcrumbs
1 cup
Breadcrumbs
fresh if possible
Parmigiano-Reggiano
1/3 cup
Freshly Grated Parmigiano-Reggiano
plus more for layering
Salt
to taste
Tomato Sauce
to taste
Tomato Sauce
Nutrition Per Serving
VIEW ALL
Calories
261
Fat
22.9 g
Protein
3.8 g
Carbs
10.4 g
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No Breading, No Frying Eggplant Parmesan
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Line a baking sheet with parchment (if you wish) then drizzle some Olive Oil (2 Tbsp) over the top and spread out with your hand.
step 3
Lay the Eggplants (2) in a single layer — use two baking sheets if necessary. Season generously with Salt (to taste) and Ground Black Pepper (to taste). Flip the slices, season with salt and ground black pepper. Drizzle more Olive Oil (2 Tbsp) over top.
step 4
Bake until golden brown, 15 to 20 minutes.
step 5
Remove pan from oven, flip slices, bake for 15 more minutes. Set aside.
step 5 Remove pan from oven, flip slices, bake for 15 more minutes. Set aside.
step 6
Reduce oven temperature to 400 degrees F (200 degrees C).
step 7
Meanwhile, toss the Breadcrumbs (1 cup) with Parmigiano-Reggiano (1/3 cup), Olive Oil (2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 8
Spoon a small amount of Tomato Sauce (to taste) into a circular gratin dish (about 9 inches in diameter) or a 9x9-inch or similar baking pan. Then add a thin scattering of Parmigiano, then a single layer of eggplant.
step 9
Repeat until all ingredients are used, ending with a little sauce and a sprinkling of Parmigiano. Top with breadcrumb mixture.
step 9 Repeat until all ingredients are used, ending with a little sauce and a sprinkling of Parmigiano. Top with breadcrumb mixture.
step 10
Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers.
step 11
Remove from heat and allow to rest for 5 minutes before serving.
step 11 Remove from heat and allow to rest for 5 minutes before serving.
Tags
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Budget-Friendly
Comfort Food
Healthy
Shellfish-Free
Dinner
Vegetarian
Italian
Side Dish
Vegetables
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