Eggplant Parmesan Without Breadcrumbs
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Get a taste of Italy with my easy Eggplant Parmesan without Breadcrumbs! This delicious recipe takes me just about an hour, making it perfect for a busy weeknight. Layers of plant-based cheese, marinara, oven-baked eggplant, and fresh basil come together to create a healthy, flavorful dinner that feels indulgent but is so simple to make.
I’ve always been a huge fan of Italian food, and I’ve wanted to try making a healthy eggplant parmesan for ages. But every recipe I found online seemed so complicated, with too many steps and hard-to-follow instructions. So, I decided to create my own version: no eggs, no breadcrumbs, just simple ingredients, much like my vegan gluten-free eggplant parmesan recipe.
My eggplant parmesan without breadcrumbs turned out even better than I expected! It’s lighter, healthier, and so much easier to make, yet it still delivers all the rich, delicious flavors I love, just like my favorite eggplant curry recipe.
👩🏽🍳 Why I Love This Recipe
I love this recipe because eggplant is such an amazing and versatile vegetable, and I absolutely enjoy creating delicious recipes with it 🙂
Baking the eggplant until it’s perfectly crispy gives every bite that satisfying crunch without needing breadcrumbs, something I’m really proud of. The rich marinara sauce and melty vegan cheeses bring it all together with savory, comforting flavors that feel just like the classic dish. Even my Italian friend, who knows her Eggplant Parmesan inside and out, was blown away by how good my recipe turned out! She couldn’t believe it was vegan and gluten-free, such a nice compliment, and proof that this recipe is a real winner. It’s easy to make, perfect for any occasion, and tastes even better as leftovers the next day.
To be honest, this tastes just like the Eggplant Parmesan you’d order at a fancy Italian restaurant, but with way fewer calories and all the incredible flavor. I love serving it with warm garlic bread, a crisp salad, or some roasted veggies for the ultimate comfort meal. And if you’re an eggplant fan like me, you’ve got to try my other favorite, thai basil eggplant it’s just as delicious and so fun to make.
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🥘 Ingredients
My eggplant parmesan without breading comes together with just a few simple ingredients. You can easily pick up everything you need at your local grocery store.
Eggplant: I use 2 large or 3 medium eggplants for this recipe, making sure they’re shiny, smooth, and slightly firm. Avoid eggplants with wrinkled or dull skin, they’re likely past their prime.
Oil: Extra virgin olive oil is my go-to for getting the eggplant slices perfectly crispy in the oven without frying. It adds so much flavor and richness!
Vegan Cheese: Vegan mozzarella and parmesan are perfect for this dish, I love brands like Daiya or Follow Your Heart. For extra creaminess, I sometimes add a cashew-based vegan cheese sauce!
Marinara Sauce: A high-quality, thick marinara sauce is key for this recipe. A runny sauce can make the casserole watery, so I always choose one with great texture and flavor.
Fresh Parsley or Basil: Fresh herbs like parsley or basil bring the dish to life! I love sprinkling them on top for a vibrant, flavorful finish.
🔪 How to Make
You might think making eggplant parm no breadcrumbs is a lot of work, but trust me, it’s easier than you think when you break it down step by step.
Preheat The Oven, Season Eggplant: I start by preheating the oven to 390°F (200°C) and lining two large baking sheets with parchment paper. If I’m using a block of cheese, I grate it and set it aside in a small bowl. Then, I lightly brush both sides of the eggplant slices with olive oil, season them with salt and pepper, and arrange them on the prepared baking sheets. Into the oven they go for 20 minutes to bake until perfectly tender!
Let Eggplant Cool: I take the eggplant slices out of the oven and let them cool for a few minutes. While they’re cooling, I lower the oven temperature to 338°F (170°C) to get it ready for baking the assembled dish.
Assemble The Vegan Eggplant Parmesan: In a large baking dish, I spread a thin layer of marinara sauce across the bottom to prevent sticking. Then, I add a single layer of the cooked eggplant slices, followed by a light coating of marinara sauce and a sprinkle of parmesan cheese. It’s already starting to look delicious!
Repeat: I repeat the layering process, adding eggplant, marinara sauce, and parmesan cheese, until all the ingredients are used up. For the final layer, I spread marinara sauce on top and finish with a generous sprinkle of the remaining parmesan and mozzarella cheese, it’s the perfect cheesy topping!
Bake: I place the dish in the oven and bake it for 20 minutes, keeping an eye on the top layer of cheese as it turns a beautiful golden brown. If it starts to brown too quickly, I simply cover it with a sheet of foil to keep it from overcooking.
Cool and Serve: I let the no-breading eggplant parmesan cool for about 10 minutes so the layers can set perfectly. Then, I sprinkle it with fresh parsley, chives, or torn basil leaves for a burst of flavor and color. I slice it up and serve it as the main dish, paired with a crisp salad, steamed veggies, or some warm garlic bread, so delicious!
I feel like this eggplant parmesan without breadcrumbs would be an amazing dish to serve for New Year’s Eve dinner. What do you think?
💭 Expert Tips
My #1 Secret Tip for making the best Eggplant Parmesan Without Breadcrumbs is to salt the eggplant before roasting it. I learned this trick after a few attempts where my eggplant turned out a bit soggy and lacked that perfect texture I was looking for. By sprinkling salt on the slices and letting them sit for a bit, the bitterness disappears, and they bake up beautifully crisp. Trust me, it’s a game-changer and makes all the difference in creating a dish that’s flavorful, light, and absolutely irresistible!
Other Tips To Keep In Mind:
- Slice Evenly: I slice the eggplant into even ¼-inch slices to ensure they cook consistently and turn out perfect every time.
- Bake the Eggplant: Baking the eggplant before assembling the dish is a step I never skip, it keeps the layers from becoming soggy.
- Let It Rest: After baking, I always let the dish rest for a bit. It prevents it from being too watery and makes slicing much easier.
- Use Low-Moisture Cheese: For a vegetarian version, I stick to low-moisture mozzarella. Fresh mozzarella has too much water and can make the dish soggy.
- Pick the Right Marinara: I make sure to use a thick, high-quality marinara sauce to avoid a watery casserole.
- Make Smaller Portions: When cooking for a smaller household, I often cut the recipe in half, it’s just as delicious and more manageable.
📖 Variations
This eggplant parm no breadcrumbs is one of my favorite lighter takes on a classic, and I love experimenting with ingredients to make it even more exciting. Here are my favorite variations to try!
Spicy: To add a kick, I sprinkle in red pepper flakes, cayenne, or Calabrian chili peppers. It’s an easy way to turn up the heat and make the dish extra flavorful.
Pesto: For a twist, I love swapping marinara for pesto sauce. If I have fresh basil, I’ll even whip up a homemade vegetarian pesto.
Sandwich: Sometimes I turn this recipe into a sandwich, perfect for a quick, delicious aubergine parm sub. Toasting the bread makes it even better.
Make It Extra Cheesy: Adding more mozzarella between the layers makes it extra cheesy and indulgent, but keep in mind it will bump up the calories.
🍽 Serving Suggestions
My eggplant parmesan no breadcrumbs is a versatile dish that pairs perfectly with so many sides. Whether you’re keeping it light or going all out, here are some of my favorite ways to serve it:
Fresh Salad: I love pairing it with a crisp green salad like my beetroot and feta salad for a balanced, refreshing meal.
Vegetables: Lighten things up with steamed broccoli, or my delicious oven-roasted green beans and potatoes on the side.
Soup: A cozy bowl of my vegan tomato soup pairs beautifully with this dish, especially on cooler evenings.
🧊 Storage Directions
Refrigeration: Once my eggplant parmesan cools to room temperature, I transfer it to an airtight container and store it in the fridge for up to 5 days. It’s great for easy leftovers during the week.
Freezing: If I want to save some for later, I freeze it in an airtight container, and it keeps beautifully for up to 2 months. It’s such a lifesaver for busy nights.
Reheating:
- Microwave: I reheat leftovers in the microwave by placing them in a microwave-safe dish and warming for 1-2 minutes. If it’s frozen, I use the defrost setting first.
- Oven: When I want to reheat in the oven, I place the dish in an oven-safe container, cover it with foil, and bake at 340°F (170°C) for 10 minutes until it’s hot.
Pro Tip: I like to wrap any unused eggplant slices in plastic wrap and store them in the fridge. Extra marinara sauce goes back in the jar for the next time I need it, nothing goes to waste!
❓Recipe FAQs
What can I substitute for eggs in eggplant parmesan?
If I want to make breaded eggplant, I use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes until it thickens. Other great options I’ve tried include tapioca starch, a thin layer of vegan mayo, or even plant-based milk for a light, easy coating.
Why do you soak eggplant before cooking?
I always soak my eggplant slices in salted water before cooking, and it works wonders! First, it removes the natural bitterness of the eggplant, and second, it prevents the slices from soaking up too much oil, making them less greasy. Since eggplant acts like a sponge, unsoaked slices will absorb tons of oil, but soaking cuts that down significantly. After soaking, I pat them dry with a paper towel to remove any excess water. If I want an extra crispy texture with less grease, I love using my air fryer, it gives the eggplant that perfect “deep-fried” feel without all the oil!
Should eggplant be peeled for eggplant parmesan?
No, you definitely don’t need to peel the eggplant for this plant-based eggplant parm! The skin softens beautifully as it bakes and adds a delicious texture to the dish. Plus, it’s packed with nutrients, so leaving the skin on makes this recipe even healthier. Save yourself the extra step and enjoy it as is.
Why is my eggplant parm mushy?
Your eggplant can turn mushy if you’re not careful, but it’s easy to avoid with a few simple steps. I always salt the eggplant first to draw out its natural moisture and make sure to use just a little oil on each side, too much oil can make it greasy and soft. Baking the eggplant before assembling the dish is a must, and I make sure it’s cooked long enough to remove any excess moisture. These tips keep my vegan eggplant parmesan perfectly tender without ever being mushy.
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🎥 Watch How to Make It
Vegan Eggplant Parmesan
Get a taste of Italy with my easy Eggplant Parmesan without Breadcrumbs! This delicious recipe takes me just about an hour, making it perfect for a busy weeknight. Layers of plant-based cheese, marinara, oven-baked eggplant, and fresh basil come together to create a healthy, flavorful dinner that feels indulgent but is so simple to make.
Servings: 6 servings
Calories: 273kcal
Ingredients
- 2 large eggplant sliced
- ⅓ cup olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ cup vegan mozzarella cheese grated (can also use regular mozzarella if you don't need this to be vegan)
- 1 cup vegan parmesan cheese grated (can also use regular parmesan if you don't need this to be vegan)
- 4 cups marinara sauce
- Fresh parsley or basil
Instructions
- Preheat the oven to 390 degrees F / 200 C. Line 2 baking sheets with parchment paper and set aside.
- Lightly brush the eggplant slices with oil on both sides and season with salt and pepper.
- Place on the prepared baking sheets and bake for 20 minutes.
- Remove the eggplant slices from the oven and allow to cool. Reduce the oven temperature to 338 degrees F / 170 C.
- To assemble the eggplant parmesan: Spread a thin layer of marinara sauce over the base of a deep 8×8 inch baking dish, cover with a layer of cooked eggplant.
- Cover the eggplant layer with a light coating of marinara sauce and a sprinkle of vegan parmesan cheese.
- Repeat until all marinara sauce, eggplant and parmesan cheese has been used up with the final layer on top being marinara sauce.
- Cover the top layer of marinara sauce with remaining parmesan and vegan mozzarella cheese.
- Bake for 20 minutes or until the top layer of cheese is a lovely golden brown. If you find the cheese is browning too quickly cover with a sheet of foil.
- Allow the eggplant parmesan to cool for 10 minutes before serving. Sprinkle with chopped parsley, chives or torn basil leaves.
- Slice and serve with your favorite salad, steamed vegetables or garlic bread.
Notes
- My #1 Secret Tip for making the best Eggplant Parmesan Without Breadcrumbs is to salt the eggplant before roasting it. I learned this trick after a few attempts where my eggplant turned out a bit soggy and lacked that perfect texture I was looking for. By sprinkling salt on the slices and letting them sit for a bit, the bitterness disappears, and they bake up beautifully crisp.
- I slice the eggplant into even ¼-inch slices to ensure they cook consistently and turn out perfect every time.
- Baking the eggplant before assembling the dish is a step I never skip, it keeps the layers from becoming soggy.
- After baking, I always let the dish rest for a bit. It prevents it from being too watery and makes slicing much easier.
- For a vegetarian version, I stick to low-moisture mozzarella. Fresh mozzarella has too much water and can make the dish soggy.
- I make sure to use a thick, high-quality marinara sauce to avoid a watery casserole.
- When cooking for a smaller household, I often cut the recipe in half, it’s just as delicious and more manageable.
Nutrition
Calories: 273kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1154mg | Potassium: 835mg | Fiber: 8g | Sugar: 11g
Hi there can you freeze it before cooking it?
Thanks
Hi Phil! I haven’t tried freezing it before cooking, only after – but it’s worth a shot! What I’d do is assemble everything in the baking dish, cover it tightly so you don’t get any freezer burn, and freeze it. When you’re ready to eat it, remove it from the freezer and place it in the fridge overnight to thaw. Then bake it the next day. You will probably have to adjust the baking time slightly, so I would just start checking for doneness once the top layer of the cheese has melted. Hope that helps!
Oh I love this recipe! It’s a great one to add to my meatless Monday meals. Thank you so much!
Yay!! So glad you like it Ned!
One of the best eggplant parmesan recipes that I’ve seen. Love how easy it is to make it, too!
Awesome! Thanks Mahy!
So good! I love the bold flavors in this awesome meat-free dinner.
Yay! Thank you Katherine! 🙂
I love it with a healthy dish turns out delicious! This recipe was a hit with the family and will be on rotation from now on. Thanks so much!
Aw thanks so much Ana! So happy to hear that!
Love eggplant, love this recipe! You have a new fan. Thank you!
Aw yay! So glad to hear that Pat! 🙂