No-Frying Eggplant Parmesan Recipe - Allrecipes.com
No-Frying Eggplant Parmesan Recipe
  • READY IN ABOUT hrs

No-Frying Eggplant Parmesan

Recipe by  

"Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
  2. Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
  3. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
  4. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.
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Footnotes

  • Nutritional Information:
  • Amount Per Serving: Calories,370; Calories from Fat, 110; Total Fat,13 g; Saturated Fat,5 g; Trans Fat, 0 g; Cholesterol,140 mg; Sodium, 970 mg' Total Carbs, 47 g' Dietary Fiber, 8 g; Sugars, 14 g; Protein19 g, Vitamin A, 8 %; Vitamin C, 25 %; Calcium, 35 %; Iron, 20 %
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2014

This was delicious !!!!!! Very good ! Only used one eggplant since i only cook for myself.. Cant wait to have left overs tomorrow !!

 
Most Helpful Critical Review
Oct 14, 2014

I wish I could say we loved this recipe, but it was just...ok. Next time I will try making my own breadcrumbs and add extra spices - it was just a bit bland for our taste.

 

15 Ratings

Aug 21, 2014

This recipe worked out perfectly, the best part was using Italian seasoned panko bread crumbs. We all loved the eggplant and were taking sample bites as soon as it came out of the oven crispy.

 
Sep 11, 2014

This was really good! I grew eggplant in my garden this year. Hubby isn't fond of eggplant, but said he would eat it if I added some meat. So, I sautéed onion and green peppers from our garden with some ground turkey and added it to the sauce layer. I also used herbed breadcrumbs (also from our garden)to bread the eggplant. Turned out way better than I had imagined, and we will definitely make this one again! Thanks for sharing!

 
Aug 29, 2014

I used Italian style Panko breadcrumbs and thought the taste & texture were very good vs regular breadcrumbs. I only used one eggplant to feed two of us - therefore reduced the egg/water by half (and still had too much - I think one egg w/ water would do). I tried not to layer the slices, rather they were slightly offset on each other so a) they wouldn't get too soggy [and b) so each slice had a small amount of sauce & eventually mozzarella. Served on spinach linguine with the remaining sauce. It was a big hit!

 
Jun 30, 2014

We liked this a lot. I could have used about 1-2 cups more spaghetti sauce. Otherwise, it was good and baking the eggplant was a real plus. I did have to use 2 cookie sheets.

 
Aug 18, 2014

I had so many great reviews on this one. I did add Italian seasoning to the Cracker mix...bout 2 tsp and it was just amazing....Tasted so good.

 
May 26, 2014

This is an easy healthier alternative from fried eggplant. It is tasty and delicious. I did add extra sauce to it because I was worried it would be dry.

 

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