No Frying Eggplant Parmesan Recipe -
No Frying Eggplant Parmesan Recipe
  • READY IN hrs

No Frying Eggplant Parmesan

Recipe by  

"A vegetarian alternative to chicken parmesan, this dish is a hearty and tasty way to get those veggies in."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 20 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F. Combine bread crumbs with 1/2 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
  2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
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  • TIP: Get your kids to eat more veggies by letting them help. Breading the eggplant slices is a great way to make veggies fun.

Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2010

This is an excellent recipe! It was absolutely delicious! A few things that I would recommend - I made for 6 people and I probably should have used from 1 - 1 1/2 cups of dried bread crumbs instead of 2 cups (threw away probably at least 3/4 cup of crumbs). Also, I am shocked that it only calls for 1 jar of Ragu sauce. This is definitely not enough sauce to cover this recipe. This recipe SHOULD call for a jar and a half, minimum. Thankfully I had bought another jar to cover all the layers anyway. I used Ragu 6 cheese and the flavor was perfect for this dish. Overall, very wonderful dish.

Most Helpful Critical Review
Dec 30, 2010

This was my first attempt at eggplant parmesan. The eggplant tasted very yummy, but the recipe needed AT LEAST another jar of sauce. The sauce cooked down and the dish was dry. I will try this dish again using more sauce and a different kind (my family did not care for the Ragu Robusto, a bit too heavy tasting).

Jul 14, 2010

This is a keeper for me because it is quick and easy and I like the idea of the no frying as it is a healther version. I did have to use 2 jars of sauce. I like Bertoli garlic and oil. I used 2 cups of bread crumbs,you really need it and can't avoid wasting some as it clumps when you dip the eggplant and the clumps have to be thrown out. I did throw away part of the egg mixture though and felt 3 eggs with 2T of water would have been enough for dipping. I turned the eggplant 1/2 way through the cooking process and found 25 minutes enough. I served sweet Italian sausage on the side and found it was a nice compliment, as suggested by another reviewer. I have a pan that is slightly larger than a 9x13 and that worked out better for me. Spray your foil before putting it on and the foil won't stick. A good and easy recipe.

Mar 08, 2010

My husband and I love this. No grease, and so yummy! I used eggplant & zucchini, and put some peppers & onions in the oven while the other veggies were getting toasty. Layered it all with sauce (about two jars) and mozzarella cheese. Hubby doesn't like parm cheese. Still wonderful! Thanks for the recipe!

Sep 20, 2010

The recipe is fantastic. I've used both regular and panko bread crumbs on different occasions. The fact that it was all baked instead of fried, made it so much less messy, plus a nice health bonus. if you've never made eggplant before (i hadn't) this is really an excellent recipe to try. peeling the eggplant is a bit tricky, the better your veggie peeler, the easier time you'll have.

Sep 07, 2010

Fantastic, I picked fresh eggplant from my garden and they were small Ichaban, so for me to make a small brownie size pan it took about 4. This was great - my husband & I loved it. What was even better, we had leftovers and both had it for lunch the next day and we agreed it was even better the second day. I can wait for more to be ready to pick so I can make this again.

May 19, 2011

Delicious without complicated. I have made this a number of times now. My vegetarian sweetheart loves taking this to work with her for a quick reheat in the microwave. Her coworkers tell her they wish they had a man at home who could cook so well. Thanks for this recipe.

Nov 10, 2010

I wanted to like this but it just wasn' t the same for me. I think I will just fry the eggplant. I just prefer it that way.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 18.9 g
  • 75%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 1775 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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