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Easy Eggplant Parmesan Recipe
This recipe for unbreaded eggplant parm requires only 5 ingredients, is gluten free, and is the cheesy Italian comfort food of your dreams.
👥 8 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 1h 10m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 425℉ and line 3 sheet pans with parchment paper. (You may have enough eggplant to make a 4th pan.)
eggplant (about 2-3 large, peeled and sliced 3/4 - 1 inch thick)4 lbs
2
Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans.
eggplant (about 2-3 large, peeled and sliced 3/4 - 1 inch thick)4 lbs
3
Sprinkle with salt, then bake until golden brown, rotating the pans as needed, about ⏱️ 15-20 minutes. Use a pair of tongs to flip the eggplant over to the other side and continue cooking for another ⏱️ 10-15 minutes or until golden brown. Keep an eye on the eggplant as it cooks. Some pieces may brown before the others - remove them and continue cooking.
salt (for seasoning the eggplant)eggplant (about 2-3 large, peeled and sliced 3/4 - 1 inch thick)4 lbs
4
Lower the oven to 350℉ and set aside 2 cups of mozzarella and ½ cup pecorino Romano.
5
Ladle about ½ cup marinara sauce into the bottom of a 9×13 inch casserole dish, then spread it around to coat.
6
Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce and a sprinkling of each cheese.
eggplant (about 2-3 large, peeled and sliced 3/4 - 1 inch thick)4 lbs
7
Continue layering the eggplant with more sauce and more cheese until you’ve used everything up. It's okay if the final layer of eggplant is a bit sparse. Sprinkle the top with the reserved 2 cups mozzarella and ½ cup pecorino Romano.
eggplant (about 2-3 large, peeled and sliced 3/4 - 1 inch thick)4 lbs
8
Cover with foil and bake for ⏱️ 40 minutes, then remove the foil and bake until bubbling and lightly golden on top, about ⏱️ 20 minutes more.
9
Let cool for at least ⏱️ 30 minutes before serving. Sprinkle with chopped parsley or basil if desired. Leftovers can be stored in the refrigerator for up to 5 days.
fresh parsley (or basil, minced, for garnish (optional))
Nutrition Facts
calories
498 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
9 g
sugar Content
14 g
sodium Content
1400 mg
protein Content
26 g
cholesterol Content
75 mg
carbohydrate Content
24 g
saturated Fat Content
15 g
unsaturated Fat Content
18 g
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