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serving of eggplant parmesan without breadcrumbs on a white plate

Baked Eggplant Parmesan Recipe (Without Breadcrumbs)

Published By Stephanie
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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4 servings
Calories 244 kcal

Equipment

  • Pyrex dish or similar type

Ingredients
  

  • 2 T Extra virgin olive oil divided
  • 1 large eggplant thinly sliced
  • cup marinara sauce homemade or store-bought
  • ½ cup basil pesto homemade or store-bought
  • 1 7 oz ball of fresh mozzarella cheese thinly sliced
  • ¼ cup parmesan cheese shredded
  • ½ cup fresh basil chopped
  • sea salt and black pepper

Instructions
 

  • 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.
  • Top with fresh parsley and serve immediately.

Nutrition

Calories: 244kcalCarbohydrates: 11gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 828mgPotassium: 417mgFiber: 4gSugar: 6gVitamin A: 1245IUVitamin C: 8mgCalcium: 149mgIron: 1mg
Keyword meatless, vegetarian
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