Baked Eggplant Parmesan Recipe (Without Breadcrumbs)

This Baked Eggplant Parmesan Recipe without Breadcrumbs puts a healthy spin on the traditional eggplant parmesan recipe making it a healthy and delicious meal the whole family will love! The best part is that on top of no breading, there is absolutely no frying! Just baked tender eggplant, savory marinara, pesto and gooey cheese!

This recipe will be a great addition to your meatless Monday menu along with this Spinach and Broccoli Lasagna and these Vegetarian Black Bean Lettuce Wraps.

Eggplant parmesan is a classic Italian dish that has always been one of my favorite things to order on the menu. I have to admit that I never much cared for making it at home because most recipes require a lot of work. But this super easy baked eggplant parmesan changes all that! With a few simple ingredients, this amazing dish is on the table in 45 minutes or less!

If you are on Keto or just watching your carbs, this delicious and wholesome dish a total gamer changer. With a few substitutions, you can still have all those same yummy flavors, but with less mess, less carbs and whole lot less effort. 

Why We Love this Recipe

• Easy recipe using simple ingredients that doesn’t require frying or having to set up a messy breading station.
• This is a healthier version than the original recipe that uses a bread crumb mixture.
• Wonderful recipe for a make ahead dish. Just prepare it the night before and stick it in the oven the next day.
• Low carb baked eggplant parmesan recipe without breadcrumbs works for keto dieters or anyone wanting to reduce carbs without feeling deprived.

Recommended Tools:

• Baking Sheet
• 9×13 Casserole Dish
• Sharp Knife

Baked Eggplant Parmigiana Variations

• Fried eggplant: If you want to make the fried version like classic eggplant parmesan, you can still keep it healthy by dredging the eggplant rounds in a little water and egg mixture then just dip the slices into an almond flour and parmesan cheese mixture. Lightly fry them in a little olive oil. Give the almond flour a little more flavor, like Italian bread crumbs, by simply adding in some Italian herbs. You can also cook the almond flour breaded rounds in your air fryer.

• Taller version: You can use a smaller baking dish, like a loaf pan, and make more layers for a taller eggplant parmesan.

• Fresh veggies: Feel free to take this eggplant parmesan dish in any direction you prefer. You can add fresh tomatoes, mushrooms sliced zucchini or onions.

• Herbs and seasonings: The marina and pesto should have plenty of flavor to carry this dish, but if you want to add some other fresh herbs, lemon thyme, chives and oregano are always great choices. You could add in some garlic powder and onion powder as well.

• Meat: Do you have meat eaters in your life? No worries. Next time, you can add browned ground beef, ground turkey or sausage. You can also use leftover rotisserie chicken!

What’s Needed for Eggplant Parm?

• Olive oil- use a good quality extra virgin olive oil
• Eggplant -choose small to medium size eggplant
• Marinara sauce- you can make your own homemade marinara or use store-bought
• Basil pesto- just like the marinara, use homemade sauce or store-bought
• Fresh mozzarella cheese- you want the large ball or log of fresh mozzarella, cut into thick slices
• Parmesan cheese- freshly grated is best (you can use a food processor to make it go faster)
• Fresh basil- chopped. If you can’t find fresh basil, you can use dried, but you’ll want to use a little less than you would fresh
• Sea salt and black pepper to taste

Exact measurements are in the recipe card below.

How to Make the Best Eggplant Parmesan without Breadcrumbs!

Grease a 9×13-inch casserole dish with a little bit of olive oil (or use olive oil cooking spray) and preheat the oven to 400° F oven.

Step One: Prep the Eggplant

• Prepare your eggplant by slicing it into thin 1/2 inch rounds. Add the eggplant rounds to a sheet pan covered with parchment paper.
• Lightly salt them and them place paper towels over them.
• Allow them to sit for about 10 minutes. This step helps remove excess water from the eggplant and will keep it from being too mushy when its cooked. 

Step Two: Roast the Eggplant

• Arrange the prepared sliced eggplant on the greased sheet pans in a single layer and place in the oven to roast until nicely browned around the edges, which should take about 20 minutes.
• Once the eggplant is done, take it out of the oven and set aside to cool for a few minutes. 

Step Three: Assemble

• Layer the ingredients by arranging half of the cooked non breaded eggplant slices on the bottom of the pan in an even layer.
• Top with half of the marinara, half of the pesto, and half of the mozzarella cheese. Repeat for the second layer and finish by sprinkling the parmesan on top.

Step Four: Bake

• Place in the oven to roast until the red sauce is bubbling nicely and the cheese is all melted and golden brown, around 10-15 minutes.
• Top with fresh parsley and serve immediately.

Best Way to Store Eggplant Parmesan

If you have leftovers, store them in an airtight container, or covered with plastic wrap, in the fridge for up to 3-4 days.

You can also freeze baked eggplant parmesan a couple of ways. You can freeze it prior to baking it, by assembling it, then cover it with plastic wrap and a layer of foil. Label it and stick in the freezer for up to a month. Thaw it in the fridge overnight prior to baking it.

For freezing leftovers, just make sure they are in an airtight container that is freezer safe. Label the outside and place in the freezer for up 4-6 weeks. To reheat, allow it to thaw overnight as well, then just reheat in a 375-degree oven until it has warmed all the way through. 

Tips for Buying Eggplant

If this is your first time to buy eggplant, here are some great tips to make sure you get fresh eggplant every time:

• Firm exterior: Pick the eggplant up and slightly press on it. The texture should feel firm and not have any soft spots.
• Weight: A good, healthy eggplant should feel heavy for its size. When you’re selecting eggplant from the grocery store, don’t be afraid to pick it up and compare it to others. The heavier, the better!
• Shiny Skin: Fresh eggplant will have a smooth and shiny skin. It’s dull or has dull spots, that’s a sure sign it was harvested a while back and should be avoided.
• Pick the right size: To avoid the eggplant dish from tasting bitter, you’ll want to use smaller eggplants. Large eggplant has a tendency to be bitter which would require you to soak it in milk prior to cooking it. So just go for the small ones and save that step.
• Check out the stem: A sign that the eggplant was recently picked is the stem will still be green. If the stem is really brown and dried out, it’s best to pick another one as that’s a sign it’s not at its peak freshness.

Bake Eggplant FAQs

Should I Serve a Side Dish with This Recipe?

You absolutely do not have to. It is flavorful and satisfying enough to serve as a stand-alone meal. But if you’re serving a crowd and need to make it stretch, or if you’re just wanting more veggies, you could also add a simple side salad, some of this Roasted Asparagus, these Mediterranean Roasted Vegetables or these Roasted Brussels Sprouts with Balsamic Glaze.

Is Eggplant Healthy?

Eggplants are a very nutrient dense fruit. They are super rich in fiber as well as many vitamins and minerals. Plus, because they a low calories food, they are perfect for just about any diet. If you want to learn more about the health benefits of eating eggplant, check out this article on Healthline. 

Do You Have to Peel Eggplant Before Baking it?

Eggplant skin is totally edible, and it actually helps it hold together while cooking. It’s also jammed packed with antioxidants! For best results, make sure you use small to medium eggplant because the skin on large ones can be too tough. 

Do You Have to Salt Eggplant Before Cooking it?

You certainly do not have to, but I always recommend it. Eggplant is made up of a lot of water. By sprinkling it with salt and letting soak for a few minutes, the water some to the top of the slices so you can then just dab it off. It keeps the eggplant from getting too soggy when baked.

What’s the Best Way to Cut Eggplant?

If you have a kitchen mandolin, that is the best way to get even slices. But you can always just use a sharp knife and a good eye to gauge it. For this dish, I recommend cutting the eggplant crosswise into ¾-1-inch-thick rounds. 

Want More Low Carb Recipes?

• Pan Fried Grouper with Lemon Butter Sauce
• Keto Caprese Salad
• Gluten Free Crepes
• Easy Oven Roasted Cauliflower
• Easy Chicken Fajitas
• Shrimp Scampi without Wine
• Butternut Squash
• Philly Cheesesteak Wraps