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!
Grease a 9x13-inch casserole dish with a little bit of olive oil (or use olive oil cooking spray) and preheat the oven to 400° F oven.
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.
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.
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.
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.