Budget-Friendly

No Breading, No Frying Eggplant Parmesan

7 INGREDIENTS • 11 STEPS • 1HR 5MINS

No Breading, No Frying Eggplant Parmesan

Recipe

4.5

2 ratings

After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.

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No Breading, No Frying Eggplant Parmesan

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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

2

Medium Eggplants

(about 1 1/2 lbs total) cut crosswise into 1/2-inch slices

1/3 cup

Olive Oil, divided

1 cup

Breadcrumbs

fresh if possible

1/3 cup

Freshly Grated Parmigiano-Reggiano

plus more for layering

to taste

to taste

Ground Black Pepper

to taste

Tomato Sauce

Nutrition Per Serving

VIEW ALL

Calories

261

Fat

22.9 g

Protein

3.8 g

Carbs

10.4 g

Love This Recipe?

No Breading, No Frying Eggplant Parmesan

Save

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.

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