Print

Italian Eggplant Parmesan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A lighter, no-breading Eggplant Parmesan made with roasted eggplant, a quick homemade marinara, and layers of gooey mozzarella and Parmesan. Perfectly cheesy and comforting without being heavy.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting & Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 3 lbs eggplant (2 medium or 3 small), sliced lengthwise into 1/4–1/2-inch slabs
  • Extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes (fire-roasted preferred)
  • 2 tbsp fresh basil, chopped (plus more for garnish)
  • 1 tsp balsamic vinegar
  • Pinch of red pepper flakes
  • 2 cups part-skim mozzarella, freshly grated
  • 1 cup Parmesan, freshly grated

Instructions

  1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  2. Slice eggplant lengthwise into slabs. Brush lightly with olive oil, season with salt and pepper, and arrange in a single layer. Roast 22–27 minutes, rotating pans halfway, until tender and golden.
  3. Meanwhile, make the sauce: in a saucepan, heat 2 tbsp olive oil over medium heat. Add onion and sauté until translucent, 4–7 minutes. Stir in garlic and tomato paste; cook 1 minute. Add crushed tomatoes, bring to a simmer, and cook 15 minutes until thickened. Off heat, stir in basil, balsamic vinegar, red pepper flakes, and season to taste.
  4. In a 9-inch baking dish, spread 3/4 cup sauce. Layer one-third of the eggplant, 3/4 cup sauce, and 1/4 cup mozzarella. Repeat layers with remaining eggplant, sauce, and mozzarella. Finish with remaining eggplant, sauce, all remaining mozzarella, and Parmesan.
  5. Bake uncovered on the lower rack at 425°F for 20–25 minutes, until bubbling and golden.
  6. Let rest at least 15 minutes before serving. Top with fresh basil.

Notes

  • Dot with ricotta between layers for a lasagna-like twist.
  • Add sautéed spinach or kale for extra vegetables.
  • Swap part-skim mozzarella with whole-milk mozzarella or a mix of provolone for more flavor.
  • Increase red pepper flakes or add Calabrian chili paste for heat.
  • Shortcut: use 3 cups (24 oz) of jarred marinara instead of homemade sauce.

Nutrition

Find it online: https://savorymomskitchen.com/italian-eggplant-parmesan/