Easy Eggplant Parmesan (no breading, no frying)

I make my eggplant Parmesan without breadcrumbs. Instead, I roast eggplant slices until creamy, then layer them with a quick marinara and plenty of salty Parmesan and melty mozzarella cheese. The sauce gets its depth from a whole can of caramelized tomato paste, so it tastes like it simmered for hours instead of just 25 minutes.

My eggplant Parmesan skips the breading and puts all the attention on creamy roasted eggplant, a deeply flavored tomato sauce, and plenty of browned, bubbling cheese. It’s simpler than the classic version, but the sauce tastes like it simmered all afternoon, and the cheese gets crispy around the edges of the pan.

The secret to that slow-cooked flavor is a full can of tomato paste. During recipe testing, I found that cooking it for 3 to 4 minutes, until it darkens and starts to smell sweet, makes the difference between a quick tomato sauce and one that tastes like it’s been simmering for hours. Two teaspoons of honey balance the acidity of the canned tomatoes without making the sauce taste sweet.

I roast the eggplant without flour, egg, or breadcrumbs, so there’s nothing between those tender slices and the rich tomato sauce, and no breading to turn soggy. Everything gets layered three times with mozzarella and Parmesan, then baked until bubbling and browned. Let it rest for 15 minutes before cutting so the layers have time to set.

What to serve with eggplant parm

This makes a full dinner on its own, so I usually only put one thing next to it. A sharp, crunchy salad is the right call: the dish is soft and rich the whole way through, and something with bite and acid keeps it from feeling heavy. Anything from my salad recipes with a lemony or mustardy dressing will work.

If you want something to mop the pan with, garlic bread or a crusty loaf works well.

Storing and reheating eggplant parmesan

Leftovers keep in the fridge for up to 4 days, covered, in the pan or in a sealed container. The layers firm up overnight, making them easier to lift out cleanly than on the first night.

One thing to know before you reheat: put the cold dish into a cold oven, then turn it on to 350°F. Sliding a fridge-cold baking dish into a hot oven can crack it. Cover the pan with foil and bake for 25 to 30 minutes after the oven reaches temperature, until the center is hot and the sauce is bubbling at the edges. Take the foil off for the last 5 minutes if you want the cheese to brown again. Individual squares reheat in about 15 minutes, or a couple of minutes in the microwave if you are not fussy about the top.

You can assemble the whole pan a day ahead and bake it straight from the fridge. Same rule there: start it in a cold oven, then turn it on, and add 10 to 15 minutes to the bake time since it is starting cold.

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5 stars (115 ratings)

Easy Eggplant Parmesan (no breading, no frying)

Prep: 10 minutes mins

Rest Time: 15 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

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Roasted eggplant layered with a caramelized tomato paste marinara, mozzarella, and Parmesan. No breading and no frying, just three layers and a browned cheese top.

6

Ingredients

• ▢ 4 medium eggplants
• ▢ 4 tablespoons olive oil (divided)
• ▢ 2 teaspoons sea salt (divided)
• ▢ 1 medium onion (minced)
• ▢ 4 large garlic cloves (minced)
• ▢ 5.5 ounce can tomato paste
• ▢ 28 ounce can crushed tomatoes
• ▢ 2 teaspoons honey
• ▢ 3 ounces grated Parmesan cheese (about 1 ½ cups)
• ▢ 12 ounces shredded mozzarella cheese (about 3 cups)
• ▢ Minced basil (for garnish)

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
• Cut the tops off the eggplants, then slice them into ½-inch-thick slices. Lay them on the baking sheets, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt. Roast in the oven for 25 minutes, until they are tender and light brown.
  4 medium eggplants
• While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste darkens and smells fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants finish roasting.
  1 medium onion, 4 large garlic cloves, 5.5 ounce can tomato paste, 28 ounce can crushed tomatoes, 2 teaspoons honey
• Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplant, top with 1 cup of sauce, and add ⅓ of both cheeses. Repeat 2 more times to make 3 layers.
  3 ounces grated Parmesan cheese, 12 ounces shredded mozzarella cheese
• Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before serving. Sprinkle a little minced basil on top before serving.
  Minced basil

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 471kcal (24%), Carbohydrates: 39g (13%), Protein: 25g (50%), Fat: 27g (42%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 57mg (19%), Sodium: 1735mg (75%), Potassium: 1447mg (41%), Fiber: 13g (54%), Sugar: 23g (26%), Vitamin A: 1257IU (25%), Vitamin C: 27mg (33%), Calcium: 534mg (53%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.