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No Fry Baked Eggplant Parmesan

white plate with baked eggplant parmesan

4.8 from 11 reviews

This easy no fry baked eggplant parmesan is the best homemade Italian dinner. Sliced eggplant is breaded and baked till crispy. Then, they are layered with marinara sauce and both mozzarella and parmesan cheeses! 

Ingredients

Units Scale
  • 2 medium eggplants, approximately 2 pounds total
  • kosher salt, for sweating the eggplants
  • 2 cups panko breadcrumbs
  • 1 Tablespoon italian seasoning
  • 1 Tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 Tablespoons water
  • olive oil spray or olive oil for drizzling
  • 2 1/2 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions

  1. Wash the eggplants and slice into approximately ½" - 1" inch rounds. Lay them on a cooling rack or paper towels and generously salt each side of the eggplant with kosher salt. Allow the eggplant to sit for 1 hour to sweat out any extra bitterness and moisture.
  2. Once eggplants have had time to sweat, rinse them thoroughly with water to remove any excess salt and then pat them completely dry.
  3. Preheat the oven to 400° and line two sheet pans with parchment paper or foil.
  4. Crack both eggs into a shallow dish or bowl with the water and scramble them together with a fork or whisk.
  5. In a separate shallow dish or bowl, mix together the panko breadcrumbs, italian seasoning, garlic powder, salt, and pepper.
  6. Working with 1-2 slices at a time, dip the eggplant into the egg mixture and then into the breadcrumb mixture. Make sure to allow the excess egg mixture to drip off of the eggplant before transferring to the breadcrumbs. Press breadcrumbs into all sides of the eggplant to make sure they stick properly to form the crust around the entire eggplant slice.
  7. Place breaded eggplant slices on the prepared sheet pans and spray or drizzle them lightly with olive oil. Bake in the preheated oven for 25-30 minutes until golden brown. Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
  8. In a 9x13 baking dish, spread approximately ½ cup of the marinara over the bottom of the pan. Layer half of the eggplant slices over the top of the marinara. Then spread 1 cup of the marinara over the eggplant and top with 1 cup of the mozzarella cheese and ¼ cup of the parmesan cheese. Repeat the second layer with the remaining eggplant slices, marinara, and cheeses.
  9. Reduce oven temperature to 375° and bake uncovered for 20-30 minutes until cheese is melted and bubbly.

Notes

  • Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.
  • Make sure to wash off the eggplant slices after sweating them with kosher salt otherwise they will be too salty.
  • Allow the excess egg to drip off of the eggplant before adding it to the breadcrumbs. This will help to make sure the breading sticks well.
  • Use an olive oil sprayer to make the eggplant slices bake up super crispy!
  • Sheet pans may need to be rotated on the shelves halfway through baking to ensure all of the slices brown evenly.

Variations

  • Gluten free - Use gluten free breadcrumbs instead of regular panko breadcrumbs.
  • Dairy free - Replace the mozzarella and parmesan cheeses with your favorite dairy free cheese. Final cooking times may need to be adjusted depending on the type of cheese.

Make Ahead and Storage Instructions

  • Breaded baked eggplant slices will keep in the refrigerator for 1-2 days. Pop them in the oven for 5-10 minutes to crisp them up before layering.
  • Breaded baked eggplant slices can also be frozen on a sheet pan and then transferred to a ziptop bag for up to 3 months. Pop them in the oven for 10 minutes to crisp them up before layering.
  • Eggplant parmesan can be assembled up to 24 hours ahead of time and then baked later. 
  • To freeze eggplant parmesan, simply assemble the entire dish, wrap it tightly with plastic wrap and store it in the freezer for up to 3 months. When you are ready to bake, take it out of the freezer and let it thaw completely in the refrigerator. Cooking times might be longer, depending on how cold the dish is.
  • Cooked eggplant parmesan will keep in the refrigerator for 3-5 days when stored in an airtight container.

Keywords: no fry eggplant parmesan, baked eggplant parmesan, breaded baked eggplant parm