Eggplant Parm without Frying
This baked eggplant parmigiana is saucy, cheesy and crispy in places - and it's made without frying! Perfect for an easier version, this checks all of the boxes for a delicious Italian-American dinner!
Ingredients
- 2-3 medium eggplants cut into 1cm (½in) slices
- 3 tbsp extra virgin olive oil divided
- ½ tsp chili flakes
- 5 cloves garlic minced, divided
- 2 tbsp tomato paste
- ¼ tsp dried oregano
- 1 (400g/14oz) can whole peeled tomatoes pureed until smooth
- 1-2 sprigs basil plus more for garnish
- 50 g (1 cup) panko breadcrumbs
- 50 g (½ cup) parmesan cheese grated
- 50 g (½ cup) low-moisture mozzarella cheese grated
Instructions
- Preheat oven to 220°C/425°F. Arrange the eggplant slices across a rimmed baking tray and sprinkle generously with salt. Set aside.
- Add 1 tbsp of olive oil to a small saucepan along with the chili flakes. Set over medium heat. Once shimmering, add 4 cloves of the garlic and cook until fragrant - about 30 seconds. Add the tomato paste and dried oregano. Cook for 2-3 minutes, just to darken the tomato paste.
- Pour over the pureed tomatoes and add the basil sprigs. Stir in ¼ tsp of salt and season with black pepper. Bring to a simmer and allow to simmer while the eggplant is being prepped.
- Pat the eggplant slices dry with paper towels. Brush both sides with 1 tbsp of the olive oil and set on a parchment-lined baking sheet. Bake until golden and soft - about 15-20 minutes.
- Meanwhile, add the remaining 1 tbsp of olive oil to a large skillet and set over medium-high heat. Once shimmering, add the remaining clove of garlic and cook until fragrant - about 30 seconds. Add the panko breadcrumbs and toss until lightly toasted, 2-3 minutes. Season with salt and pepper and set aside.
- Remove the tomato sauce from the heat and fish out the basil sprigs. Spoon enough sauce to lightly coat the bottom of a 20cm (8in) square baking dish. Add a single layer of roasted eggplant on top of the sauce. Top the eggplant with more sauce and a layer of the parmesan and mozzarella cheese. Repeat with more eggplant, sauce and cheese.
- Top the final layer with the garlic breadcrumbs. Move to the oven and bake until the cheese is melted and the mixture is bubbling - about 15-20 minutes. Allow to cool for 5-10 minutes before cutting and serving.
Nutrition
Calories: 224kcal | Carbohydrates: 31g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 599mg | Potassium: 872mg | Fiber: 9g | Sugar: 13g | Vitamin A: 571IU | Vitamin C: 18mg | Calcium: 323mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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