BAKED EGGPLANT PARMESAN (NO FRY, NO BREADING)
Healthier eggplant parm: seasoned baked slices layered with San Marzano sauce, pecorino, and mozzarella.
"No fry, no breading, no guilt — just pure Italian comfort baked to perfection!" - Alexia
Ingredients
- 4 eggplants
- 2 (28 oz) cans San Marzano tomatoes
- 6 cloves fresh garlic (minced)
- Extra virgin olive oil
- 1 bunch fresh basil (chopped)
- Cooking spray
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- Red chili flakes (to taste)
- 1 tbsp sugar
- Pecorino Romano cheese (to taste)
- Shredded mozzarella cheese (to taste)
Instructions
Prepare the Eggplant
Peel and wash the eggplant. Slice thinly, removing seedy pieces to avoid bitterness. Add slices to a large bowl, season with garlic salt, garlic powder, and cracked black pepper, and drizzle with olive oil. Mix until evenly coated.
Bake the Eggplant
Spray a cookie sheet with cooking spray and arrange the eggplant in a single layer. Bake at 375°F for about 10 minutes per side, until tender and lightly browned. Remove from oven and set aside.
Make the San Marzano Tomato Sauce
In a large pan, add olive oil and minced garlic. Season with red chili flakes and sauté until lightly golden. Add San Marzano tomatoes and mash them with a potato masher. Season with garlic salt, garlic powder, and cracked black pepper. Add sugar, stir well, and simmer on low for 45–60 minutes. Finish with fresh chopped basil.
Assemble the Eggplant Parmesan
In a large baking dish, spread a layer of sauce, then add eggplant slices. Sprinkle with Pecorino Romano and mozzarella cheese. Repeat the layers until ingredients are used up.
Bake and Broil
Cover the dish with foil and bake at 375°F for about 20 minutes, until the cheese is melted and bubbly. Remove foil and broil for a few minutes until golden and slightly crispy.
Finish and Serve
Remove from oven and let rest for 10 minutes. Top with fresh basil before serving.