Unbreaded Eggplant Parmesan

Unbreaded eggplant Parmesan is a lighter Italian-style baked casserole made with roasted eggplant slices, tomato sauce, mozzarella, and Pecorino Romano cheese. This healthy eggplant Parmesan recipe skips frying and breadcrumbs, relying on oven-roasted eggplant for rich flavor and tender texture. Perfect for vegetarian dinners, meal prep, or family meals, this baked eggplant Parmesan is low carb, gluten-free, and packed with classic Mediterranean flavors. A popular meatless main dish that reheats well and works for weeknight cooking or special occasions.

Ingredients

• 4 lb eggplant (about 2–3 large), peeled and sliced ¾–1 inch thick
• Extra-virgin olive oil, for brushing (about ½ cup or as needed)
• Salt, for seasoning
• 5 cups tomato sauce or marinara (homemade preferred)
• 1¼ lb whole-milk mozzarella (about 20 oz), freshly grated
• 1½ cups Pecorino Romano, finely grated
• Fresh parsley or basil, finely chopped (optional, for garnish)

Instructions

1. Roast the eggplant
   Preheat the oven to 425°F (220°C). Line 3 large sheet pans with parchment paper (you may need a fourth, depending on size). Brush the eggplant slices lightly with olive oil on both sides and arrange them in a single layer on the pans. Sprinkle with salt.
   Bake for 15–20 minutes until golden, rotating pans if needed. Flip the slices and bake for another 10–15 minutes, until tender and browned. Remove pieces as they finish to avoid overbrowning.
2. Prepare for assembly
   Reduce the oven temperature to 350°F (180°C). Set aside 2 cups of the mozzarella and ½ cup of the Pecorino Romano for the topping.
3. Assemble the casserole
   Spoon about ½ cup tomato sauce into the bottom of a 9×13-inch baking dish and spread evenly. Add a layer of roasted eggplant, followed by a thin layer of sauce and a light sprinkling of both cheeses.
   Repeat the layers until all ingredients are used. The final eggplant layer can be slightly sparse. Finish with the reserved mozzarella and Pecorino Romano.
4. Bake
   Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for about 20 minutes, until bubbly and lightly golden on top.
5. Rest and serve
   Let the eggplant Parmesan rest for at least 30 minutes before slicing. Garnish with fresh parsley or basil if desired. Store leftovers in the refrigerator for up to 5 days.

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Tips

• Slice the eggplant evenly to ensure consistent roasting.
• Don’t overcrowd the pans; roasting in a single layer prevents steaming.
• Letting the dish rest helps it set and makes slicing easier.

Variations and Substitutions

• Use part-skim mozzarella for a slightly lighter version.
• Swap Pecorino Romano with Parmesan if preferred.
• Add a layer of fresh basil or spinach between the eggplant layers for extra flavor.
• Use a high-quality jarred marinara if homemade sauce isn’t available.

FAQs

Do I need to salt the eggplant ahead of time?
No, roasting at high heat removes excess moisture and bitterness without salting in advance.

Can this be made ahead?
Yes, assemble the dish up to one day in advance and refrigerate. Bake just before serving.

Can I freeze leftovers?
Yes, freeze tightly wrapped portions for up to 2 months. Thaw overnight before reheating.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pair with pasta or roasted vegetables for a complete meal.
• Works well as a main dish or a hearty side.

Why You’ll Love This Recipe

• No breading means a lighter take on classic eggplant Parmesan.
• Roasted eggplant delivers rich flavor and tender texture.
• Simple ingredients and straightforward preparation.
• Great for make-ahead meals and leftovers.